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.
4 users found this review helpful
Jul. 24, 2011