Soft and Chewy Vegan Carob Hazelnut Brownie Cake

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YESS!! I FINALLY FIGURED IT OUT!

I have been on a roll with trying to figure out how to make brownies chewy, soft and sticky, ever since I laid eyes and mouth on Dr.J’s carob brownies. OMFG that piece of heaven is literally the greatest brownie I have tasted. Curse geography that I don’t live close, because if I did, I would just go and buy one every day, but alas, I couldn’t as I’m across the other side of the country. So, I have been trying my hardest to come up with something to satisfy me until I can go back there again, because I need my chewy brownies!

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Though this doesn’t taste exactly the same, I think I got the chewy part pretty much figured it out! Oil and brown rice syrup. The only problem with that is, having too much of it is never a good thing, so instead of making a big brownie with heaps of that, I made a small one, though it’s sweeter than usual, is enough to satisfy my cravings.

I wouldn’t recommend making more than this per serving as this is actually made to share between me and my husband.

I made this in a mini cheesecake pan because I didn’t have a brownie pan this small, or did I?

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Soft and Chewy Vegan Carob Hazelnut Brownie Cake

1/3 cup rice bran
1/4 cup brown rice syrup
1 tablespoon malted barley flour
1 tablespoon carob powder
1 tablespoon brown rice flour
1 tablespoon ground flaxseed
1 tablespoon & 2 teaspoons canola oil
1/2 teaspoon pure vanilla extract
A small handful crushed roasted hazelnuts

Preheat oven to 350°F (176°C). Combine rice bran, brown rice syrup, malted barley flour, carob powder, brown rice flour, flaxseed, canola oil, and vanilla extract in a large bowl and stir well.

Grease a very small cheesecake pan or mini brownie pan and spoon the mixture in. Crush a small handful of roasted hazelnuts and sprinkle them on top. Bake in the oven for about 25 minutes and let it cool off completely before eating.

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Soft and Chewy Vegan Carob Hazelnut Brownie Cake
Serves: 2
 

Ingredients
  • ⅓ cup rice bran
  • ¼ cup brown rice syrup
  • 1 tablespoon malted barley flour
  • 1 tablespoon carob powder
  • 1 tablespoon brown rice flour
  • 1 tablespoon ground flaxseed
  • 1 tablespoon & 2 teaspoons canola oil
  • ½ teaspoon pure vanilla extract
  • A small handful crushed roasted hazelnuts

Instructions
  1. Preheat oven to 350°F (176°C). Combine rice bran, brown rice syrup, malted barley flour, carob powder, brown rice flour, flaxseed, canola oil, and vanilla extract in a large bowl and stir well.
  2. Grease a very small cheesecake pan or mini brownie pan and spoon the mixture in. Crush a small handful of roasted hazelnuts and sprinkle them on top. Bake in the oven for about 25 minutes and let it cool off completely before eating.

 

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