(This recipe first appeared in the August 2020 issue of Get Healthy, a publication of The Northwest Indiana Times.)
- 1/2 cup all-purpose flour or gluten-free flour
- 1/2 cup roasted carob powder
- 1/4 teaspoon salt
- 1 cup cane sugar
- 1/2 cup butter or oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- 1 tablespoon powdered sugar to sprinkle on baked brownies (optional)
- Preheat oven to 350° F.
- Grease an 8×8 pan.
- Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
- In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white. 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. (If you make a double batch, divide the mixture evenly between two pans for best results.)
- For a metal pan bake for about 25 minutes at 350° F OR if using a glass pan bake about 35 minutes at 325° F. Check them for doneness 5 to 10 minutes before your timer beeps.
- Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Try not to over-bake as brownies are supposed to have a soft, chewy center.
- Cool for at least 15 minutes before cutting. When cool, sprinkle with powdered sugar (optional). Store in an airtight container.
Note: These have the taste and consistency of brownies made with cocoa. There are variations that lean to the healthier side that I’m happy to share if you wish to contact me. Reducing the sugar by about 10% is a good first step and will not affect consistency.