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Gluten Free Mint Carob Semisweet Brownies recipe photo
Gluten Free Mint Carob Semisweet Brownies
Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 350 degrees F.

In a small saucepan, melt coconut oil. Once melted stir in carob powder and allow to cool slightly.

In a medium bowl, whisk together eggs, maple sugar, and extracts until smooth. Add carob mixture and whisk until smooth. Slowly add coconut flour and beat until smooth. Add chocolate chips and stir until just combined.

Pour mixture into an 8x8 square baking pan lightly greased with coconut oil. At this point, you may sprinkle the top with additional chocolate chips, if you desire.

Bake in preheated oven for about 25 minutes, until done. Allow to cool in the pan before cutting.

Recipe submitted by Katrina, Tampa, FL

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
can you use cocoa powder instead? Also, just curious, why do coconut flour recipes call for so many eggs?
# Posted By Deb | 10/11/10 6:42 PM
Deb: You can read my article here about using coconut flour: http://www.freecoconutrecipes.com/index.cfm/2009/8/5/How-To-Use-Coconut-Flour. It answers your question and more. :)
# Posted By Sarah | 10/12/10 8:10 PM
I am using a different brand of coconut oil and notice a very strong coconut taste in all my baked goods. Are some brands different or is coconut oil a very strong oil? Is it possible to substitute a milder oil so the flavor of the baked goods shines through instead of only coconut?
Thank you.
# Posted By leigh | 10/14/10 8:13 AM
I would love to try this with cocoa powder and stevia instead of maple sugar. I am starch/ sugar free right now....any suggestions? I want to try the Fudge Brownie one too, thanks!
# Posted By Natasha | 10/17/10 9:23 PM
If someone is allergic to chocolate, could this be done successfully with carob chips? Have you tried? Or would it be OK just leaving out the chips?
Maybe substituting palm sugar, which is very low glycemic?
# Posted By Carey | 10/20/10 2:03 PM
With food allergies, I am going to substitute eggs with egg replacer or try using apple sauce. (1/4 c. per egg) I also will try agave nectar instead of maple syrup. Should be good!
# Posted By Susan | 10/22/10 9:49 PM
Agave nectar isn't healthy; it is a highly processed product and contains more fructose then high fructose corn syrup.
# Posted By Sarah | 10/22/10 10:25 PM
For Stevia, try using 1/2 tsp of liquid stevia
# Posted By Arnie | 11/21/10 2:06 AM
I just love,love carob. But here,in Croatia it is milled differently. Just made a a great Pear,Carob & black Peppercorn Cake. Check it out,it is delicious! I was browsing around in a search of different recipes with carob and run into this one. Looking fwd to try it out..
# Posted By Mirela | 5/29/12 6:03 AM
Agave is healthier, its got a low low GI which means its a longer chain and your body will use it differently then just straight sugar and HFCS. it will use the carbs when your body needs as with the others it goes straight to your small intesines pretty much. also HFCS are man made as agave is a natural substance. also with agave you use less of it than sugar since its naturally sweeter you dont have to use as much.
# Posted By ryan | 2/12/13 1:12 PM

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