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Carob Brownies Recipe for Vegans

Marie has been vegan for over five years and enjoys experimenting with traditional recipes.

Allowing the Brownies to Cool

Allowing the Brownies to Cool

Cook Time

Prep timeCook timeReady inYields

20 min

35 min

55 min

16 brownies


  • 3/4 cup unbleached flour
  • 2 Tablespoons flax seed meal
  • 2 Tablespoons wheat germ
  • 1 teaspoon baking powder, non-aluminum
  • 1/2 cup carob powder
  • 1 cup nautral raw, unsalted nuts, chopped
  • 2/3 cup maple or agave syrup
  • 1 teaspoon pure vanilla extract, optional
  • 1/2 cup vegetable oil
  • Substitute for 2 eggs:
  • 2 Tablespoons tofu, firm or extra firm
  • 1/4 cup pure water
  • 1/2 teaspoon xanthum gum
  • 1/2 teaspoon baking soda


  1. Mix first 6 ingredients together. Set aside.
  2. Put remaining ingredients in a blender. Blend until smooth. Place in clean mixing bowl.
  3. Slowly pour dry ingredients into blended mixture while stirring. Stir well.
  4. Now place entire recipe into 8- or 9-inch x 13-inch baking dish or pan.
  5. Bake in oven at 350-degrees until a toothpick comes out clean.
  6. Allow to cool, then cut into 16 pieces.
A cooled carob brownie, ready to eat.

A cooled carob brownie, ready to eat.

The nutritional values were figured using firm tofu, walnuts, and agave syrup. Fractions over a half gram were rounded up to the nearest whole gram.

Ripe carob pods on the tree.

Ripe carob pods on the tree.

A Closer Look at Carob

Carob (Ceratonia siliqua) is a nice chocolate substitute and is native to the Mediterranean area and grows in Southern California.

According to ehow.com, carob contains vitamins A, B1-3, B6 and D. Carob's mineral content, besides those mentioned above, includes some iron. Fiber-rich (2g/T) and low in sodium, carob helps eliminate toxins in the body through its pectin content.

During WWII, the German forces robbed the Greeks of their food crops. Without food, hundreds of thousands of Greek citizens died from starvation. Those that lived were able to do so through the consumption of carob pods, which grew naturally in their area.

A Word About Caffeine

Caffeine, even moderate amounts, can cause headaches, nausea, and anxiety. One tablespoon of dark chocolate contains six grams (6 mg) of caffeine, and the same amount of cocoa has 8.4 mg. One tablespoon is equivalent to about a half ounce. One cup of coffee is eight fluid ounces (8 fl oz) and has 64 mg of caffeine.

In time, caffeine takes its toll and can become addictive. More than not, a person suffering that afternoon headache relies on a cup of coffee to get rid of the headache! Caffeine causes the heart rate to increase, which temporarily increases circulation, but adversely affects the health of the heart and nerves.

Keep this in mind when you go to nibble that extra piece of chocolate or use chocolate or cocoa in a recipe.

Nutritional Comparison of Dark Chocolate, Carob, and Cocoa

Figures are based on a serving size of 101 grams (chocolate), 103 grams (carob) and 100 grams (unsweetened cocoa)..

NutrientDark ChocolateCarob PowderUnsweetened Cocoa

Total Fat

43 g

1 g

14 g

Saturated Fat

25 g

0 g

8 g

Trans Fat

0 g

0 g

0 g


2 mg

0 mg

0 mg


20 mg

36 mg

21 mg

Total Carbohydrate

46 g

92 g

58 g


11 g

41 g

33 g


24 g

51 g

2 g


8 g

5 g

20 g





While it would appear that cocoa is the superior food, both cocoa and its altered form, dark chocolate, contain significant amounts of caffeine. Carob has none.

Also, while carob is high in sugar, less sweetener is needed in recipes due to its natural sweetness; whereas, cocoa and dark chocolate would require more to mask their bitterness.

Carob lacks the protein concentration of cocoa, but provides high energy. Protein can be compensated by eating other foods high in this nutrient. Comparisons for cocoa and carob are similar with respect to potassium, fiber, copper, and manganese. However, cocoa delivers significant amounts of zinc, iron, and magnesium; whereas, carob is high in riboflavin and calcium.

Resources and Credits

http://nutritiondata.self.com/facts/sweets/10638/2 (Nutritional Value of Dark Chocolate)

Ibid. /facts/legumes-and-legume-products/4234/2 (Nutritional Value of Carob)

Ibid. /facts/sweets/5471/2 (Nutritional Value of Unsweetened Cocoa)

http://en.wikipedia.org/wiki/Carob (Interesting Facts About Carob)

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Marie Flint


Lora Hollings on November 13, 2020:

This sounds like a delicious recipe for brownies and a real plus because it is also a healthy recipe too. Usually brownies and other desserts aren't good for us but this one is high in nutrition while low in fat and I bet it tastes great too. I've gone vegan in my main meals but I haven't done much exploration in vegan baking. I love maple syrup and it is much better for you than sugar! And I will try using the tofu in place of the eggs. I have to confess that I love dark chocolate, although I know that carob is better for you, so that maybe the one ingredient I may have to cheat on, Marie. I enjoyed the interesting history lesson you included about carob too. Thanks for sharing.

Denise McGill from Fresno CA on November 13, 2020:

I love this recipe in that it uses agave nectar which always keeps things soft and chewy as well as the carb. Thanks for including a vegan recipe. Very few people are willing to try them but I find them superior, mostly for my health.



Kenna McHugh from Northern California on September 01, 2019:

I made vegan brownies the other day with chocolate. I used apple sauce as the egg substitute instead of ground flaxseed. I haven't used carob in my baking for in some time because it is an acquired taste. This recipe looks yummy, thanks for sharing.

Marie Flint (author) from Jacksonville, FL USA on August 02, 2019:

Thank you, Denise. I haven't made this recipe for awhile, but I remember it tasted great.

Denise McGill from Fresno CA on July 06, 2019:

This looks like a great recipe. Since I went vegan I keep my eyes open for good recipes to try. Thanks for sharing.



Marie Flint (author) from Jacksonville, FL USA on June 24, 2013:

Now that I've gone gluten-free, I find it necessary to add a cup and a half of liquid, such as soy milk and water, to this recipe for the heavier flours. It's also important to use fresh ingredients--the flours, oils, nuts, and flax seed meal--everything, not only for health reasons, but for taste.

Marie Flint (author) from Jacksonville, FL USA on June 26, 2012:

I love the way my egg replacer fluffs the ingredients when baking. Also, the "Ready" time is misleading--you should wait at least an additional 15-20 minutes to allow for cooling before cutting the brownies.