Gluten Free Mint Carob Semisweet Brownies

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/3 cup firm coconut oil (or 5 tablespoons)
1/2 cup carob powder
6 eggs
1/2 cup pure maple sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/3 cup coconut flour
1/4 cup chocolate chips

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 8×8 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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Published on October 11, 2010

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10 Comments

ryan February 12, 2013 at 1:12 pm - Reply

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.

Mirela May 29, 2012 at 6:03 am - Reply

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..

Arnie November 21, 2010 at 2:06 am - Reply

For Stevia, try using 1/2 tsp of liquid stevia

Sarah October 22, 2010 at 10:25 pm - Reply

Agave nectar isn’t healthy; it is a highly processed product and contains more fructose then high fructose corn syrup.

Susan October 22, 2010 at 9:49 pm - Reply

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!

Carey October 20, 2010 at 2:03 pm - Reply

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?

Natasha October 17, 2010 at 9:23 pm - Reply

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!

leigh October 14, 2010 at 8:13 am - Reply

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.

Sarah October 12, 2010 at 8:10 pm - Reply

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. :)

Deb October 11, 2010 at 6:42 pm - Reply

can you use cocoa powder instead?  Also, just curious, why do coconut flour recipes call for so many eggs?

Gluten Free Mint Carob Semisweet Brownies