Servings
9
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Missy J's
These carob lemon squares are a soft, fudgy treat for anyone looking for a chocolate-free dessert. Naturally sweet carob pairs with a bright lemon glaze for a simple, satisfying treat made with wholesome ingredients. Perfect for those who want a rich dessert without chocolate.
Ingredients
½ cup unsalted butter, melted
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¾ cup raw sugar (or granulated sweetener of choice)
2 large eggs
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1 tsp vanilla extract
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⅓ cup carob powder
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½ cup all-purpose flour (or whole grain flour)
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¼ tsp sea salt
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¼ cup carob chips
1 ½ cups powdered sugar
2 to 3 tbsp fresh lemon juice
1 tsp lemon zest, plus more for garnish
CAROB LEMON SQUARES
For the Bars:
For the Lemon Glaze:
Directions
CAROB LEMON SQUARES
Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on two sides so the bars can be lifted out easily after baking. Lightly grease the parchment paper.
In a large bowl, whisk together the melted butter and raw sugar until the mixture looks smooth and well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.
In a separate bowl, whisk together the carob powder, flour, and sea salt until evenly combined.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing, as this can make the bars more cakey instead of soft and fudgy.
Fold in the carob chips, then spread the batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes, or until the edges are set and the center still appears slightly soft. A toothpick inserted near the center should come out with moist crumbs rather than wet batter.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack so they finish setting.
While the bars cool, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add a little more lemon juice if a thinner glaze is desired.
Once the bars are fully cooled, lift them out of the pan using the parchment paper overhang and place them on a cutting board. Spread the lemon glaze evenly over the top.
Sprinkle with additional lemon zest for garnish. Let the glaze set for about 15 to 20 minutes before cutting into squares and serving.
Recipe Note
