|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||17%|
|Total Sugars 28g|
|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.|
A gluten-free diet doesn't mean that you have to avoid yummy treats. You simply need a recipe like these gluten-free brownies. They require a few simple ingredient swaps and are just as delicious as the chocolate-laced brownies that use flour.
Carob powder (or carob flour) and gluten-free flour are the secret ingredients to these brownies. Carob is a delicious substitute for cocoa in baked goods, and it's caffeine free. Naturally sweeter than cocoa, less carob powder is required, but this recipe already makes that adjustment. Before it is ground, the dried carob pods are roasted, which gives it a toasty flavor that only adds intrigue to the brownies. Look for carob powder in health food stores and large grocery stores.
You will also need gluten-free all-purpose flour, which is relatively easy to find at stores. It's possible to make it yourself if you have access to the different types of flour used in the specialized blend.
Add walnuts or pecans if you like a little crunch in your brownies. A dusting of confectioners' (or powdered) sugar is a fun finishing touch, too. Just be sure that it's gluten free; some brands include starches that include gluten. Once again, making confectioners' sugar at home is an option, and it's super easy.
The recipe makes a small batch of brownies, so it's a great one to try out. If you love it, make two pans at once.
4 ounces (1/2 cup) unsalted butter, plus more for the pan
1/2 cup store-bought or homemade gluten-free all-purpose flour
6 tablespoons roasted carob powder
1/4 teaspoon salt
1 cup cane sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup chopped walnuts, or pecans, optional
1 tablespoon gluten-free confectioners' sugar, optional
Gather the ingredients.
Preheat the oven to 350 F (176 C) for a metal pan or 325 F (163 C) for a glass baking dish. Grease an 8 x 8-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 the butter and sugar. Use an electric beater or stand mixer to cream the mixture until fluffy. Add vanilla extract 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, or 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 confectioners' sugar, if using.