|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 24g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 unsalted butter, more for the pan
1/2 cup gluten-free all purpose flour, homemade or store bought
6 tablespoons roasted carob powder
1/4 teaspoon salt
1 cup cane sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans, optional
1 tablespoon gluten-free confectioners' sugar, optional
Gather the ingredients.
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 the flour, carob powder, and salt 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 vanilla and eggs, and beat until combined.
Add flour-carob mixture and nuts, if using, to the butter-sugar mixture. 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, if using.
Serve and enjoy!