With all due respect to brownies, these Lebanese Carob Molasses Cake (Sfouf bi debs) bars are rich, moist and almost fudgy, (the very definition of irresistible) and they might have just taken brownies’ spot as my kids’ new favorite dessert!
Molasses cake is an egg-less, vegetarian Lebanese cake made with local carob molasses instead of sugar.
2 cups flour
1 cup fine semolina flour
2 tsp. baking powder
1 tsp. anise powder
½ cup vegetable oil
¾ cup carob molasses
¾ cup water
2 tbsp. raw sesame seeds
Mix the flour, semolina flour, baking powder and anise in a bowl. Add the oil, carob molasses and water gradually over the flour mixture and mix with a spoon or whisk till it incorporates together.
Rub the bottom of a glass tray (30x20cm) with oil. Pour the mixture and flatten it with a spatula then decorate the top with sesame seeds. Put the tray in a preheated oven (180°C) for 30 minutes or till it is well baked.
You can cut the cake into 24 equal pieces and serve.