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

CAROB FROSTING:

1 c. raw sugar
1 tbsp. carob powder
1/3 c. light cream
2 tbsp. butter
1 tsp. vanilla

Heat oven to 350 degrees. 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 degrees. Remove from heat; add butter and vanilla. Cool to lukewarm; beat until thick enough to spread.