Carob is a delicious substitute for cocoa in brownie recipes. Carob powder is naturally sweeter than cocoa powder and is a good source of calcium, magnesium, iron, potassium, and selenium. Look for roasted carob powder in health food stores and large grocery stores.
- 1/2 cup gluten-free all purpose flour (homemade or your favorite brand)
- 6 tablespoons roasted carob powder
- 1/4 teaspoon salt
- 1 cup cane sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts (or pecans)
- Optional: 1 tablespoon gluten-free powdered sugar (to sprinkle on baked brownies)
Preheat oven to 350 F/176 C for a metal pan or 325 F/163 C for a glass baking dish.
Grease an 8x8-inch baking pan.
Place dry ingredients in a bowl and whisk to thoroughly combine. Set aside.
In another large mixing bowl, combine butter and sugar. Use an electric beater or stand mixer to cream the mixture until fluffy. Add eggs and vanilla and beat until combined.
Add dry ingredients and nuts (optional). Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan. Bake in a metal pan for about 25 minutes (bake in a glass pan for about 35 minutes).
Watch cooking times carefully. When a toothpick inserted into the center of the baking dish comes out clean, the brownies are done.
Cool for at least 15 minutes before cutting. When cooled sprinkle with gluten-free powdered sugar (optional).