iced carob brownies

More of a tea cake than a brownie, this not-too-sweet treat won me over. Maybe these are atypical adjectives to describe brownies, but to me these are just easy-going and comfy. They are simple, and they are not based on the c-h-o-c-o-l-a-t-e that's ever-present in the brunette variety of baked goodness (though it is that way for good reasons;)). These are made with carob, thus they taste like carob. One shall not be fooled by their chocolatey appearance. I also used substitutions to make them vegan, which may have altered the texture a bit. I used tofutti non-hydrogenated cream cheese in the icing, and it wasn't too pretty. It did come together alright, but there were definite white specks, and it donned a different taste. Thus they are slightly modified, from here! Carob away, darlings. 

1/2 cup melted earth balance (or butter)

1/4 cup carob powder

2 eggs (I replaced with 2tbsp ground flax seeds mixed with 6tbsp water)

1/2 cup packed brown sugar

1tsp vanilla extract

1/4 cup water

1cup flour

1tsp baking powder

1/4 tsp salt

1/2 cup dried currants or raisins

1/2 cup finely chopped walnuts

dash or two of cinnamon or allspice (optional)

preheat oven to 350 F and grease an 8x8in pan.

beat the melted butter, carob, eggs, sugar and vanilla in a medium bowl. then stir in the water. 

sift together the flour, baking powder and salt. stir into the first mixture, along with currants, walnuts and optional spice. mix just enough until everything is incorporated.

spread evenly into pan and bake for 20-25 min, or until toothpick comes out clean. cool completely. 

for the icing

1/4 cup carob powder

8oz cream cheese, softened (or a vegan substitute)

1/4 cup powdered sugar

1/2 tsp vanilla extract

beat all ingredients until very smooth. spread on cooled brownies. I decorated with trader joe's "cocoa pearls." enjoy!