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Carob Brownies Recipe for Vegans

Updated on October 30, 2018
Marie Flint profile image

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 time: 20 min
Cook time: 35 min
Ready in: 55 min
Yields: 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.
Nutrition Facts
Serving size: 1
Calories 172
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 1 g5%
Unsaturated fat 5 g
Carbohydrates 16 g5%
Sugar 9 g
Fiber 6 g24%
Protein 3 g6%
Cholesterol 0 mg
Sodium 68 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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. | Source

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, 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 ha 64 mg 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

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

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 (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) (Interesting Facts About Carob)

© 2012 Marie Flint


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    • Kenna McHugh profile image

      Kenna McHugh 

      7 months ago from Northern California

      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 profile imageAUTHOR

      Marie Flint 

      8 months ago from Tawas City, Michigan USA

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

    • PAINTDRIPS profile image

      Denise McGill 

      8 months ago from Fresno CA

      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 profile imageAUTHOR

      Marie Flint 

      6 years ago from Tawas City, Michigan USA

      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 profile imageAUTHOR

      Marie Flint 

      7 years ago from Tawas City, Michigan USA

      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.


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