Friday, August 07, 2015

The Only Gluten Free, Dairy Free Carob Brownie Recipe You Will Ever Need

It seems like sooooo may recipe blog posts go on....


and on....

and on....

about EVERYTHING before they get to the recipe. 

But I wont do that.  Because I'm nice.  So, without further ado:

preheat oven to 350F.

mix together: 
1 cup sugar,
1 cup namaste GF flour blend,
pinch of salt, and
1/2 cup Bob's Red Mill Toasted carob powder (just ordered off Amazon). 

Melt some Earth balance supposed to taste like butter margarine without transfats in it stuff...

1/2 cup to be precise. 
break 3 eggs into your dry stuff

and stir it around. 

Add 1 cap full of vanilla (admit it, nobody gets out a measuring spoon for vanilla when that lid is soooo handy),
 and the melted buttery stuff. 

Stir like a madwoman.  Even if you are man, stir like a madwoman. 

When it's all silky and blended into a dark brown fudgy mass, dump it into a small pan (pie pan or a small rectangle...NOT a 9x13 unless you want crackers), spread it out and bake it for about half an hour.

I ran this recipe through a recipe nutrition calculator, and 1/8 of the recipe has 280 calories. Painful, I know...but being a grown up is about getting real, and sometimes it means eating dessert with your eyes wide open.  

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