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.

This is a great recipe. I adapted in the following way to give it an extra kick: Add a third can of kidney beans, a can of tomatoes with green chilies and INSTEAD of the chili powder, use 1 (one) Tablespoon of cayenne powder. Just for kicks, I also added a can of corn.