Ah, the carob peanut butter brownie.

I started making carob brownies in my quest to create something for myself that didn't include chocolate and was a bit healthier than the regular brownie. It started with cookies and branched into brownies when I realized it was an easier way to make a dessert for a gathering (it happened to be a Tupperware party I held last fall).

I took a peanut butter cookie recipe that has no egg and used wheat flour and altered it with carob plus upped the ingredients to make a thick, moist brownie.

And honestly? It's one of my favorites. When I need a sugar fix, I know I'm getting better nutrition here (flax! oats!) than with many other sweet desserts.

Carob Peanut Butter Brownies

1 cup whole wheat flour

½ cup ground flax seeds

1 cup quick oats

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons vanilla

4 tablespoons canola oil

2 tablespoons applesauce

½ cup maple syrup (minimum)

½ cup peanut butter, creamy style

2 cups carob chips

Preheat oven to 350 degrees F. Mix all ingredients in a large bowl. I usually add more maple syrup and extra carob chips. Bake in greased square pan 35-40 minutes until inserted toothpick comes out clean. Cut after the brownies have cooled and thickened.