White Choc Raspberry Carob Brownies
Chocolate brownies are definitely a sweet treat we all love, but if you are like me the chocolate can be the problem (I only have to sniff chocolate and MIGRAINE ALERT), however, I do not seem to have the same problem with white chocolate, which many a true ‘chocolatier’ would contest is not real chocolate (true and no argument from my side as white chocolate is made from only cocoa butter, milk and sugar), however, with all this said, I really love white chocolate, and often look to substitute many milk or dark chocolate recipes with this creamy, white unctuous confectionary (plus for me it is migraine free!).
So, today I have come up with a chocolate brownie recipe using white chocolate mixed with the natural chocolate alternative CAROB. If you are uncertain as to what carob is please check the link at the end, but in brief carob is a natural ‘caffeine free’ chocolate substitute, regularly sold in powder form which looks just the same as normal powdered chocolate, works just like chocolate in all recipes and yet definitely has quite a different taste, a very unique taste but one I guarantee you will like.
So have a good look around for carob powder, and if you struggle (which could happen over here in the Middle East) either source via a competent supermarket, quality health shop or buy online (FYI I bought several kg’s recently when I traveled to the UK, knowing it would keep for months in an airtight container).
Finally if carob is not for you do please substitute the recipe with good quality cocoa powder, as it will still work a treat.
Carob Powder: 9 Nutrition Facts and Health Benefits
Ingredients
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200g raspberries- fresh
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½ fresh lemon- juice only
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1 tbsp caster sugar
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Brownies
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400g caster sugar
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300g butter- unsalted or a vegetable margarine alternative
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300g white chocolate- broken into pieces
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5 eggs
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30g carob powder
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150g plain flour- or gluten-free flour
Instructions
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Prepare baking tin:
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01 Line a 20cm square brownie cake tin with baking parchment.
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Brownie cake mixture:
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02 Put raspberries in a small bowl and top with 50g of sugar and lemon juice. Leave to steep for 30 minutes or longer.
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03 Melt butter in a pan. Remove from heat and add the white chocolate, allow to slowly melt. Stir together to form a thick white sauce. Leave to cool.
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04 Place eggs and remaining sugar into a bowl and with an electric beater whisk until pale, thick and smooth.
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05 Add the white chocolate and melted butter mixture. Mix well and finally add the sieved carob powder and flour. Fold well until smooth.
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06 Tip the raspberries into the white chocolate brownie cream, gently mixing well.
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07 Pour into the paper lined baking tin and place in the oven. Bake for a good 45 minutes or until the brownie is firm to the light touch but still with a gooeyness to the texture.
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08 Remove from the oven and allow to cool in the tin before lifting out via the paper case, and slicing into bitesize pieces.
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09 Store in an airtight container for up to 5 days.
Notes
The art to making a good brownie is to not over cook, however, when using carob one does have to bake longer than the traditional cacao/cocoa mix, otherwise the final result is not firm enough to slice. The top always does have to have that decent 'cracked' appearance and the inside sticky but not runny. As our ovens all vary, my advice is to check with the toothpick or skewer 30-40 minutes into cooking and make your judgement call from here. Try not worry too much about if it is cooked or not, as I really undercooked a bake one day (following the advice of another cook) and it was RAW in the middle, so I popped it back in the oven for another 25 minutes or so and when it was much firmer yet still a little sticky in the middle, I removed it from the oven allowing it to cool in the pan, and then served it to my family. The second bake worked a treat!
