¼ cup +2 tablespoons Australian organic roasted carob powder
1 cup almond butter, or allergy-free substitute
½ + 3 tablespoons Australian organic carob syrup or maple syrup (won't be quite as chocolatey and rich with maple syrup)
½ cup gluten-free oat flour
4 ½ teaspoons aluminum-free baking powder
⅛ teaspoon salt
Preheat oven to 325*F. Grease an 8 inch pan and set aside. Stir ingredients together until very smooth. Transfer the batter to prepared pan, and smooth out with a spatula. It will look thin, but the batter will rise in the oven. If desired, press carob chips into the top. Bake 15 minutes on the center rack. They should look underdone when you take them out. Let them sit at least half an hour if you want them extra gooey, or overnight for perfect firm-yet-soft brownies.