Method

1. Preheat an oven to 180 degrees, bake.
   
2. Line a 8x8 or 9x9 inch baking tin with parchment paper.
   
3. In a bain marie style method, melt the butter with the 2x bars of Carob For Cooking until it forms a glossy liquid.
   
4. Transfer the melted carob to a large bowl. Allow it to cool for 5 minutes.
   
5. Add the lightly whisked eggs, coconut sugar, sift in the spelt flour and cocoa powder and sprinkle with sea salt.
   
6. Use a rubber spatula to gently fold the batter until just combined. Add ½ of the packet of carob buttons and continue to fold through.
   
7. Transfer the brownie batter to the prepared baking tin and press the remaining ½ of the packet of carob buttons into the top of the brownie batter.
   
8. Bake the brownie in the oven at 180 degrees, bake for 20 minutes. At 20 minutes, add tin foil to the top of the brownie and continue to cook for a further 10 minutes or until a skewer is removed clean from the centre of the brownie.
   
9. Transfer the brownie tin to a wire rack so the heat is no longer trapped and allow the brownie to cool in the baking tin until it is almost cooled - around 30 minutes. If you wish you can carefully remove it from the tin and transfer it to a wire rack to cool completely or you can leave it in the tin.
10. Slice the brownie into 16 squares, sprinkle with flaky sea salt.

Store in an airtight container in the fridge or a dry place (whichever is your preference for texture) for up to 4 days.