Carob Brownie Pie Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9 inch glass pie plate.
• In a large mixing bowl, whisk together whole wheat flour, wheat germ, carob (or cocoa) powder, and salt.
• In a medium mixing bowl, whisk together light olive oil, granulated sugar, clear honey, vanilla extract, and eggs.
• Add wet ingredients to dry, and whisk until just combined; then pour batter into prepared glass pie plate.
• Bake for 25 minutes.
• Transfer baked brownie pie to a wire rack to cool completely; then cover, and refrigerate for 24 hours (for a more moist texture).
• To serve: top each piece with 2 tablespoons (or more) of Reddi-Wip topping and 1 tablespoon of chopped pecans.

Steps:

• In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if using. Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350F for 35 minutes.

Steps:

• Mix flours, carob powder, and salt together in a large bowl.
• In a small bowl combine egg yolks, molasses, oil, water, and vanilla.
• Add to the flour and mix well.
• Add nuts and stir.
• Beat the egg whites until stiff and fold into batter.
• Spread in an oiled 8 inch square pan.
• Bake 25-35 minutes at 325°F.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
• Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.