Brownies. Delicious served with vanilla ice cream or simply divine just on it’s own. Taken from “The Book Of Eggfree Cakes” by Cintia Stammers
Ingredients
- ½ Cup yogurt
- ½ Cup castor sugar
- ¼ Cup sunflower oil
- ¾ Cup self-raising flour
- 2 Tbs carob powder
- A pinch salt
- ½ Tsp baking powder
- ½ Cup carob drops or carob pieces
- ½ Cup chopped walnuts (optional)
Method
- Preheat oven to 180 degrees
- In a mixing bowl, beat the yoghurt, the sugar and the oil.
- Sift the flour, carob powder, salt and baking powder on top and mix.
- Place the carob drops/pieces in a bowl and melt them over a saucepan of hot water.
- Add this to the mixture and beat with a spoon.
- Stir in the walnuts
- Spoon the mixture into a greased/prepared cake tin.
- Bake the cake for 20 minutes if using a swiss roll tin or 25 minutes for a deeper, square tin
- Remove from the oven and allow to cool for 10 minutes.
- Turn out onto a wire cooling rack.
- When cold, cut into squares.
- For special occasions, spread butter icing (carob flavour) before cutting. Cut into squares and decorate each square with a walnut half