Carob Brownies
Item
Title
Carob Brownies
Description
A recipe for Carob Brownies
Creator
Ava Morrow
pages
24-25
transcription
Ingredients
½ c. butter or margarine
½ - ⅔ c. sugar
1 large egg
1 tsp. vanilla extract
½ c. dark carob powder (sift if lumpy)
½ c. unbleached all-purpose white flour
¼ tsp baking soda
1 c. broken walnuts
Directions
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in all the remaining ingredients except the walnuts; mix well. Then stir in the walnuts and mix until well combines. The batter will be very thick. Turn out the batter into a greased 9 inch square baking pan and spread evenly. It will not be very deep. Bake in a preheated 350° oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies in the pan on a wire rack; then cut into squares. Makes about 20 brownies.
½ c. butter or margarine
½ - ⅔ c. sugar
1 large egg
1 tsp. vanilla extract
½ c. dark carob powder (sift if lumpy)
½ c. unbleached all-purpose white flour
¼ tsp baking soda
1 c. broken walnuts
Directions
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in all the remaining ingredients except the walnuts; mix well. Then stir in the walnuts and mix until well combines. The batter will be very thick. Turn out the batter into a greased 9 inch square baking pan and spread evenly. It will not be very deep. Bake in a preheated 350° oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies in the pan on a wire rack; then cut into squares. Makes about 20 brownies.
