John Myers
Ingredients for 1 servings:
- 75 g butter, soft
- 1 pinch of salt
- 50 g carob
- 150 g sugar
- 1 packet of Bourbon vanilla sugar
- 2 eggs
- 150 g flour
- 1 tsp cream of tartar baking powder
- 100 ml water
- 50 g chocolate drops (whole milk), optional
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
for approx. 20 low-histamine brownies
Preheat the oven to 180°C (top/bottom heat). First, beat the softened butter with salt, carob, sugar, and vanilla sugar for about two minutes. Then add the eggs, mix, and beat for another minute. Mix the flour with the baking powder and stir into the remaining ingredients along with the water. Finally, fold in the milk chocolate chips. Pour the batter into a square baking or casserole dish. Grease it well beforehand or line it with damp, crumpled baking paper so that it can be easily removed after baking. Bake the brownies in the hot oven for about 20 minutes. Remove from the oven, let cool, and cut into pieces. The brownies taste great both hot and cold.
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