Carob Brownies Submitted by Don Hall |
I originally found this recipe in the Kripalu Kitchen Cookbook (Summit Station, PA, Kripalu Publications: 1980) and has been a favorite of mine, especially around holidays. The interesting thing about this recipe is that it turns out a little different each time I make them (but always delicious). I made some modifications from the original. This is the modified version.
Category: Dessert
Lacto-Vegetarian Dish: Contains Dairy
1 cup butter 1 ½ cups honey
½ cup milk
¾ cup yogurt
½ cup peanut butter
1 tsp. Vanilla 2 cups whole wheat pastry flour
1 ¼ cups unsweetened carob chips
2 tsp. Cinnamon
2 tsp. Baking powder
Preheat oven at 325 Degrees F.
Melt butter and honey in pot over medium heat (don’t let it boil too hard). Add peanut butter and allow to melt (crunchy peanut butter can be used if you want a nutty texture). Add carob chips and heat until almost completely melted.
Remove from heat and add milk, yogurt and vanilla. Stir.
Slowly stir in flour, cinnamon and baking powder.
Continue to stir until mix is smooth. Add some more milk if it seems too dry.
Spread in an oiled 9 x 11-inch pan and bake for 45 minutes. Checks with a tooth pick after 45 minutes. It may need some extra time.
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