Return to Content

Carob Brownies

Yankee Plus Dec 2015


Carob Brownies
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Good, moist -- and a new taste sensation. Well worth a try!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup oil
  • 3/4 cup barley malt
  • 2 eggs
  • 1/2 cup carob powder
  • 1 tablespoon vanilla
  • 1 ripe banana, mashed
  • 1/2 cup plumped raisins
  • 1/2 cup chopped nuts, plus extra for topping
  • 3/4 cup wheat germ
  • 3/4 cup whole wheat flour (pastry flour preferred)
  • 1 tablespoon aluminum-free baking powder


Beat together oil, barley malt, eggs, carob powder, vanilla, banana, raisins, and nuts. Separately mix wheat germ, flour, and baking powder. Add flour mixture to egg mixture and stir minimally do not overbeat. Spread into a 9-by 13-inch oiled and floured pan. Sprinkle a few more chopped nuts on top. Bake for 20 to 25 minutes at 350 degrees F. Let cool before cutting.
Updated Friday, September 28th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111