Walnut Brownies

I found this simple recipe from allrecipe.com.  Instead of using cocoa powder, carob powder was used on this one.  I had no idea what it was so I googled it first.  Apparently, carob powder resembles cocoa powder, but it does not have the same flavor and texture of chocolate but it can be healthier.

*Note:  To substitute carob powder for cocoa powder, replace one part cocoa with 2-1/2 parts carob powder by weight.

For this recipe, you will need:

• 1/4 cup butter
• 6 tablespoons carob powder
• 1 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 teaspoons vanilla extract
• 2 egg white
• 1 cup chopped walnuts

Procedure:

1. Preheat oven to 300°F (175°C). Grease an 8-inch square baking pan.
2. Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
3. Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.

WW – Sinfully Delicious

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Baking Tip (6)

Fruits, nuts and raisins lend great taste to muffins, cakes and bread, but they often sink to the bottom of thin batter during baking, and the extra flavor falls flat.  To avoid add ins from sinking to the bottom, toss them with a tablespoon or two of flour before folding into the batter.  The flour absorbs moisture that clings to the surface and creates friction that makes the fruit or nuts buoyant.