• 2 cups almond flour 
  • 1/2 cup Missy J's carob powder
  • ⅔ cup Missy J's Carob Chips (unsweetened)
  • 1 tsp Salt
  • 2 tsp baking soda
  • 2 tsp Vanilla 
  • 3-4 tbsp Nut milk of your choice 
  • 4 eggs or vegan "eggs" of your choice 
  • 1/2 cup Miyoko's Cultured Butter
  • 2 tbsp Miyoko's cream cheese
  • 2 tsp. Monk Fruit Extract Drops
  • 1/2 cup Allulose 
  • 2 Tbsp. Sweet Leaf Monk Fruit Caramel Macchiato Drops. (Amazon)
  • Frontier Coffee flavoring. (My new favorite ingredient to increase the "chocolate-like" flavor


  • Preheat oven to 350
  • Line greased 9" pan with parchment paper. I grease parchment paper too. 
  • Melt 1/3 cup carob chips 
  • Mix dry ingredients 
  • Add ⅓ melted carob chip mixture 
  • Mix eggs and all wet ingredients 
  • Mix well
  • Scrape down bowl to incorporate all ingredients 
  • Fold in 1/3 cup carob chips
  • Spread evenly into the pan and smooth the top
  • Bake 15-18 minutes. 
  • Toothpick test. I like my brownies gooey so I slightly under bake. 
    NOTE: Eat one, :-) then if you can, let them cool and refrigerate overnight. The refridgeration process does some sort of magic on the flavor. (I'm sure there is a baking science reason), but I just know they were amazing the next day. 

Enjoy the brownies right from the fridge or let them sit out a bit. Any way you slice them, they are fantastic.

See our organic vanilla extract

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