Slutty Carob Brownies Recipe: Tasty And Healthy!
I have a love and hate relationship with brownies. It is one of those things that should be so easy, but I just could never get right. It either turns out too dry or it’s underbaked. And then there was the time when the entire top layer and the edges burnt to a cinder, but the inside was – what do you know? – entirely raw! Lovely. Quite like the layers of planet earth. We roam around hard, dried, earth but liquid runs underneath. (“It’s okay, brownies are supposed to be eaten half raw,” hubs kindly reassured me. I didn’t buy it.)
That is why these brownies are just perfect. It’s okay to take the easy route sometimes and use an already prepared brownie mix, especially when the brand the recipe calls for is high quality and delicious. Betty Crocker has never let me down. Finally, a foolproof brownie recipe that always turns out absolutely scrumptious!
I always used to roll my eyes when people sent me recipes and told me that they were healthy, nutritious AND delicious. Usually, I didn’t even bother reading them; seemed more than impossible to me. Until I starting making these brownies. This recipe ticks all the boxes: healthy, nutritious and VERY delicious.
This recipe substitutes almond milk for regular milk, which is a lot lower in calories. Almond milk is made from pure almonds mixed with water – nothing in that drink that could possibly be bad for you. It also incorporates carob chips which are so tasty and good for you too. They look and taste similar to chocolate chips, except that they are healthier and caffeine free.
Health Benefits Of Carob
Carobs chips are made from dried carob pods which are rich in vitamins and minerals. The pods grow on the Ceratonia siliqua tree which blossoms in the autumn. Carob contains fiber which improves digestion and antioxidants which benefit your immune system. They also boast iron, magnesium, potassium, vitamin E and protein.
Cooking time: 30 min
What You’ll Need
For The Cookies
- 150g self-raising flour
- 100g brown sugar
- 125ml almond milk
- 75g carob chips
- 1 tsp vanilla extract
- 50ml canola/grapeseed oil
- pinch of salt
For The Brownies
- 1 box of Betty Crocker fudge brownie mix
- 70ml water
- 40ml canola/grapeseed oil
- a splash of almond milk (optional)
- 1 packet of Lotus Peperkoek Speculoos biscuits.
- Spread the cookie batter on the bottom of a lined cake tin. Display the biscuits evenly across this layer. Cover the biscuits with the brownie batter. Smooth with a spatula, then pop in the oven for 25 minutes at 180ºC.
- Cool on a wire rack before cutting up into single portions. Serve warm, with some cold vanilla ice cream on the side if you like.
This recipe is not your typical brownie recipe. The brownie mixture coats a layer of cookie dough and is baked together to create one delicious treat packed with flavor. Brownie bliss at its best!