1/2 cup butter
1 cup raw sugar
2 eggs
1 teaspoon vanilla
2 tablespoons milk
2/3 cup sifted whole wheat pastry flour
1/2 teaspoon sea salt
1/2 cup carob powder
1 teaspoon baking powder
3/4 cup coarsely chopped walnuts
1/2 cup raisins or
2/3 cup shredded coconut

Carob Frosting:
1 cup raw sugar
1 tablespoon carob powder
1/3 cup light cream
2 tablespoons butter
1 teaspoon vanilla

Heat oven to 350°. Cream butter with sugar; beat in eggs, one at a time. Add vanilla and milk. Sift together salt, carob, sifted flour and baking powder; stir into egg mixture. Fold in nuts and raisins or coconut. Pour in greased 8-inch square baking pan. Bake 25 minutes until top looks dry. Cool and, if desired, frost with Carob Frosting. Makes 16 brownies at approximately 175 calories unfrosted or 225 frosted.

Carob Frosting: In a saucepan, stir sugar and carob with cream until dissolved. Stir over medium heat, until mixture forms soft balls when dropped into cold water or candy thermometer registers 235°. Remove from heat; add butter and vanilla. Cool to lukewarm; beat until thick enough to spread.

Preparation time: 45 Min.

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.