Carob Brownies
By Yankee Magazine|Sep 28 2007|
Good, moist — and a new taste sensation. Well worth a try!
Yield
Makes 24.
Ingredients
1/2 cup oil
3/4 cup barley malt
2 eggs
1/2 cup carob powder
1 tablespoon vanilla
1 ripe banana, mashed
1/2 cup plumped raisins
1/2 cup chopped nuts, plus extra for topping
3/4 cup wheat germ
3/4 cup whole wheat flour (pastry flour preferred)
1 tablespoon aluminum-free baking powder
Instructions
Beat together oil, barley malt, eggs, carob powder, vanilla, banana, raisins, and nuts. Separately mix wheat germ, flour, and baking powder. Add flour mixture to egg mixture and stir minimally do not overbeat. Spread into a 9-by 13-inch oiled and floured pan. Sprinkle a few more chopped nuts on top. Bake for 20 to 25 minutes at 350 degrees F. Let cool before cutting.
