Carob is naturally sweeter than cocoa and makes rich-tasting brownies without using a lot of sugar.
1/3 cup carob powder
1/4 cup brown rice flour
1/4 cup tapioca starch
1/8 teaspoon salt
8 tablespoons unsalted butter, melted
1/2 cup turbinado sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup chopped pecans, optional



Place the oven rack in the middle. Preheat the oven to 335 degrees F. Line an 8-inch square pan with parchment paper.

Sift the carob, brown rice flour, tapioca starch and salt into a large bowl. Whisk to combine. Set aside.

In a separate bowl, whisk the butter and sugar. Add the eggs and vanilla extract, and whisk well enough to incorporate all the ingredients.

Add the dry ingredients to the egg mixture and whisk well until shiny and smooth. Fold in the chopped pecans, if using. Pour the batter in the prepared pan. Bake 25 to 30 minutes, or until set.

Let cool before cutting.

Serves 6 to 8