Dr. Mark Hyman’s Fudgy Carob Brownies

Yield: 8 servings
Calories: 360
Theme: Dessert
Rating:  This recipe has not been rated

The maple syrup used to sweeten these brownies contains essential natural phytonutrients, but the health benefits don't stop there! It's a chocolate-free, refined-sugar-free, and gluten-free treat; the carob aids digestion and maple syrup provides necessary minerals while boosting immune and heart health. What's more, the carob and maple syrup work together to create the perfect, sweet fudginess - you won't even miss the sugar!


  • 1/2 cup, plus 2 tablespoons, unsalted grass-fed butter
  • 1/2 cup coconut flour
  • 1/2 cup carob powder
  • 3 eggs, at room temperature
  • 1/4 cup maple syrup
  • 1 tsp alcohol-free, gluten-free pure vanilla extract


1. Preheat the oven to 325°F. Grease a 9 x 10 glass baking dish with 2 tablespoons of the butter.


2. In a medium bowl, combine the coconut flour and carob powder. Add the remaining 1/2 cup butter, the eggs, maple syrup, and vanilla, and mix to combine.


3. Pour the mixture into the baking dish and bake in the oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.


4. Cool for 30 minutes before cutting the brownies or removing them from the pan.


5. These store well in an airtight container at room temperature or in the refrigerator for up to 7 days.


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