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Ingredients
- 200 g (1¼ cups) carob buttons
- 2 tablespoons butter or dairy-free margarine
Method
1. Put the carob buttons and butter in a small heatproof bowl over a saucepan of simmering water. Heat until the carob is melted. Stir gently to combine. Do not overheat as it will become very thick. Spread over the cooked and cooled brownies. If you cannot tolerate the dairy in carob buttons, ice the brownies with Carob Glacé Icing, as carob powder does not contain dairy.
