Gooey Carob Brownie
A gloriously gooey carob brownie for when you're craving chocolate but don't want the reflux that comes with it 😉
Jump to recipe
Aprons optional, enthusiasm encouraged
Method
- Preheat the oven to 160°C fan and lightly grease a 20cm square baking dish.
- Brown the butter until it is lightly foaming and golden.
- Whisk the light brown sugar into the warm butter until glossy. Whisk in the egg, Greek yoghurt, milk, vanilla and maple syrup.
- In a separate bowl, combine the oat flour, carob powder, ground flaxseed, baking powder and salt.
- Fold the dry mixture into the wet mixture until just combined.
- Rest the batter for 10 minutes so the oat flour can fully hydrate.
- Transfer to the prepared dish and bake for 16 minutes, until the edges are set but the centre still has a slight wobble.
- Cool for 10–15 minutes so the centre can continue to set. Serve warm, with Greek yoghurt and a dusting of carob powder if you like.
A little kitchen cleverness
Why this recipe works
Carob brings deep, naturally sweet flavour without cocoa, so the brownie still feels properly dark and indulgent.
The carefully balanced wet ingredients keep the centre gloriously fudgy rather than drifting into worthy health-cake territory.
The oat flour keeps it super gentle on your digestion, and it's also a great choice for those who are sensitive to gluten.
Your body gets the casting vote
Make it work for you
Butter, full-fat yoghurt, milk and a generous sweet portion may affect people differently. If richness is a trigger for you, start with a small square and keep the optional yoghurt topping light. Carob and flaxseed also add fibre, so choose a portion that feels comfortable for you.
For now, later, or tomorrow’s smug lunch
Serving, storage and reheating
Serve after the 10–15 minute cooling time for the softest centre. Once completely cool, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat individual portions for 10–15 seconds in the microwave if you want the centre gooey again. Freeze well wrapped for up to 1 month; thaw before warming.
