Breaking news, now carob means “heavenly” in a new language I just made up. Like, for real guys: move over cacao because its cousin carob is in town and it’s here to rock your world.
Have you ever tried it? I’d say it’s quite similar to cacao, but it has a softer, mellow, caramel-esque (is that a word? I’m totes making it a word in this new language I just made up) flavour that you will love. Unless you’re my mum, who thinks that carob is just a sad excuse for cacao.
HAHAHAHA NO. Carob is glorious. A gift from heaven if you prefer. The only thing I’m not digging is its rather fugly black colour since it makes my brownies look like I left them in the oven for a thousand seven years. Also, it makes my smoothies look like charcoal or something which I do not like. At all. #aesthetics
Which is why I had to dump three trillion of dried rose petals on top of it. Not that flowers are tasty in the slightest bit. Bit of real talk here: don’t you think they taste like death and desolation? How something so beautiful can taste that bad???????? ????? ??? ???? ??? But they sure are pretty, and when the brownies you just made look like a giant, rectangle-shaped piece of charcoal, you know you need all the help you can get. However, if you don’t intend to actually fotograph the brownies, feel free to skip all this flower business and enjoy your great, unadultered brownies.
Which I loved loved loved by the way! I’m pretty sure I ate like seven pieces (nevermind I just went back to the kitchen and actually counted the remaining pieces and it’s actually eight lol). My family, on the other side, weren’t a big fan of them (so if you care to adopt me because I can’t bare to live with these carob h8ters a day more) so if your family or friends are like mine, I suggest you make a smaller, single-serving batch.
I think that carob is one of those things that you either love or hate, you know? For me, a self-confessed carob fan, they taste like a piece of heaven. Like a chocolate brownie with a touch of caramel and a slight hint of coconut. So friggin’ good I’m telling you. Buuuuut if you aren’t a fan of carob, I recommed you go and check out my chocolate brownie recipes just in case. These are really, really carob-y so proceed at your own risk!
A very, very delicious risk if I may add.
- 265gr flour
- 100gr carob powder
- 20gr coconut milk powder
- 180gr brown sugar
- 10gr baking powder
- 80gr coconut oil
- 300gr coconut milk
- 80gr carob chocolate
- 160gr coconut sugar
- 25gr carob powder
- 130gr coconut milk
- 30gr coconut oil
- To make the brownies whisk together flour, carob, baking powder, coconut milk powder and sugar.
- Add in melted coconut oil and milk and stir to combine.
- Chop the carob chocolate bar and add it to the batter.
- Line a brownie pan with parchment paper and pour the batter in it.
- Bake at 180ºC (375F) for 35-40 minutes.
- To make the caramel whisk together sugar and carob.
- Then add the milk and heat until it simmers for 5 minutes.
- Add in the coconut oil and simmer for another minute.
- Pour on top of cake and enjoy!