Reviewed: May 16, 2012

The texture of this brownie leaves something to be desired. The flavor was good but the texture seemed a little grainy... I may look for some alternate solutions and see what I can do.

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Reviewer:

Keria

Reviewed: Mar. 30, 2012

These are YUMMO! I made these almost exactly like the recipe says except I used 1 whole egg. They are chewy, flavorful. All who tried them liked them, even one person who doesn't like carob.

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Reviewer:

CindyKay

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Cooking Level: Professional

Home Town: Lisle, New York, USA

Living In: Johnson City, New York, USA

Reviewed: Mar. 5, 2012

I'm so glad I found this recipe because I was told I was newly allergic to caffeine about a year and a half ago and haven't been able to have chocolate since. I've experimented with a couple carob-recipes, but was always looking for a good brownie one...something that would REALLY feel like I was eating chocolate. I followed this recipe ALMOST exactly and I am SO pleased with the results!!!! The only thing I changed were the eggs and the cooking time. I hate recipes that call for egg whites cuz the yolks are just wasted. I used a single "cup" of Egg Beaters, which I believe are just egg whites with yellow coloring. Anyway, those little cups come 3 to a pack and 1 of them is equal to 2 eggs. I also had to increase the time. I wonder if 300 degrees is a misprint? Anyway, I had to cook closer to 45 minutes at the suggested temperature of 300 degrees. I also had to make a minor change due to a missing ingredient. I didn't realize I only had about 1/4 teaspoon of vanilla extract left so I added a teaspoon of maple extract. It was the only similar flavored extract I had.

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Reviewer:

Katie

Reviewed: Feb. 10, 2012

Pretty good basic brownies.

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Reviewer:

bettyx3boop

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

A great base recipe for sure. Very modifiable to your needs. As many reviewers did, I doubled the batch which made a nice 9x9" pan of brownies. I replaced 2c white sugar with 3/4c stevia in the raw & 3 tbsp brown sugar; instead of 4 egg whites I used 2 whole eggs & 2 egg whites; instead of 1/2c butter I used 1/4c butter & heaping 1/4c applesauce; used cocoa powder instead of carob powder; and used 1/2c pecans (all I had) instead of 2c walnuts. Turned out a nice, dense chewy brownie. Yum!

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Reviewer:

HARLEYHON444

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

The BEST!!! Beautiful glaze on top, incredibly moist and decadent! I put them in a 9x9 stone pan and they barely covered the bottom. So I worried they would cook quicker. But they took the entire 30 minutes and were perfect! Love them!

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Reviewer:

Shannyreee

Home Town: Clovis, California, USA

Reviewed: Jul. 24, 2011

Well I must say that with some minor changes, I made this dessert this evening and it was pretty good. I doubled the recipe, took out the nuts, white sugar, (I don't eat them). And exchanged the all-purpose for whole wheat flour, the carob for cocoa powder (will buy that another time to try later) and used brown sugar. I too used the whole egg and because I doubled the recipe, I had to bake it for an extra 25 minutes. Oh, yeah, I also added 2 oz. semi-sweet baker's chocolate and 2 tbsp of chocolate syrup. Next time I'll omit the chocolate syrup and use chocolate chips instead of baker's chocolate. Other than that, I enjoyed it. I need to know what to do to keep it from crumbling up so much also. Thanks for the recipe J.J. Waters.

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Reviewer:

Myhtime1

Reviewed: Jul. 22, 2011

The brownies turned out great! I did substitute carob for cocoa, added 2 eggs and I doubled the recipe to make a full batch! Delish!!

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Reviewer:

OliviaV

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Reviewed: Apr. 19, 2011

I followed the recipe except I didn't' have carob powder so I used cocoa powder and I doubled the recipe because there was simply not enough! The brownies were yummy!

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Reviewer:

bl7963

Cooking Level: Intermediate

Home Town: Brookville, Indiana, USA

Reviewed: Apr. 15, 2011

I loved it!! I added 2 whole eggs instead of just the egg whites and I also was feeling like something really decadent so I added a quarter cup of carob chips and quarter cup of white chocolate chips. I also had to bake for 40 minutes instead of the 30 minutes is says.

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