Half my family loves chocolate and half can’t stand it, so we meet in the middle with carob. These gluten-free carob brownies are gooey and remarkably easy to make. They’re particularly tasty with ice cream or vanilla pudding.
[GF] This recipe is gluten-free.
Ingredients
- 1/2 cup gluten-free flour mix (see below for mine)
- 1/4 teaspoon xanthan gum
- 6 Tbsp. raw carob powder (available in the bulk bins at Whole Foods)
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- powdered sugar for topping
My gluten-free baking flour mix
You can use this for most GF recipes, or use your favorite store-bought mix. I make this several cups at a time, then keep the container in the fridge so I’m ready for baking. Keep in mind that you will need to add xanthan gum to your recipes, since this mix does not have any yet.
- 1 part brown rice flour
- 1 part sweet sorghum flour
- 2/3 part potato starch
- 1/2 part tapioca starch
Equipment
- 2 medium mixing bowls
- Electric hand mixer or stand mixer
- 8×8 baking dish
Directions
- Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish.
- In one bowl, combine flour mix, carob powder, xanthan gum, and salt. Set aside.
- In the other bowl, use mixer to cream butter and sugar. Add eggs and vanilla, and mix for about 2 minutes.
- Add the dry ingredients to the wet ingredients. Mix until thoroughly combined, then pour into baking dish.
- Bake for about 25 minutes at 350 degrees. Watch carefully, because you don’t want them to burn! They’re done when a toothpick comes out cleanly.
- Cool for 15-20 minutes, then top with powdered sugar. Slice and enjoy!
Source
Adapted from Teri Gruss’s recipe for Gluten-Free Carob Brownies from About.com’s Gluten-Free Cooking, 2011.