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This recipe confused me. The quantity of batter just seemed too little for an 8 X 8. I baked it in an 8 x 4 and had enough left over for two muffins, and the suggested baking time turned out to be correct, so I don't understand how it could possible fit an 8 X 8 and be of reasonable thickness. I also added one egg and found the texture to be very nice that way. Used a mix of honey and agave and it was way too sweet to my taste. Made it impossible to taste the carob or vanilla flavors. Next time I would try 1/2 cup instead of 3/4, or maybe even less.

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Malika L. November 10, 2014

Very good! It's not every day that I find a recipe that I don't have to completely modify to suit my preferences. The only significant modification I made was to substitute the honey or maple syrup with date paste (economical and nutritious) that I made by boiling 3/4 cups chopped dried dates with maybe 1/4 cup water. My BF and I thought they were sweet enough and perfectly delicious that way, but I think the date paste makes them a little too dry : next time I'll add more water. We'll do this again for sure!

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Elie de Combys September 23, 2014

Delicious! Used Coconut Flour, Amber Agave, and Coconut oil in place of what the recipe calls for. I also added some unsweetened coconut shavings inside the batter. Turned out soft and chewy at the same time as being crumbly. Half of the carob brownie heart gone in only 1 day.

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Holyplasma January 15, 2013

I've made these brownies several times and love them. I did use amber agave instead of honey.
I found the key is to be careful not to over bake so that they are moist and chewy. My doctor told me to limit chocolate- which I love- and these brownies are a delicious alternative.

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SusanL4736 December 21, 2012

These are great. I used maple syrup and water and actually forgot to put the vanilla in and they still turned out to be the best carob brownies I have ever made.

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bronwynb23 May 16, 2011

I was sceptical as this recipe was without eggs and traditional sugar, but it was really good. Like others I discovered once I'd started making it that I didn't have enough maple syrup and decided to substitute agave syrup to make up the difference. I also used unbleached flour as it's what was on hand. I wouldn't say they were fudgy, but the consistency was good and the flavor was really nice. One of the nicest aspects though was being able to allow my three yr. old to lick the spoon since there was no raw egg in the batter. I like that they could easily be made wheat free/ gluten free as well by simply substituting another flour.

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addicted2kdrama March 15, 2009

I can't say how happy I am to have found this recipe! I try to stick to a whole grain/natural sugar diet and these brownies were a real treat! I did use baking cocoa in place of the carob powder and soy milk in place of the apple juice/water.

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mandagirl December 10, 2008

hi i just made some of these but i used teeceeno (a herbal coffee like drink) instead of the apple juice...yummmmmm. Thank you for sharing this reicipe

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Divinevegan June 19, 2008

Good recipe. I"m always on the lookout for whole grain non-sugar cakes and cookies, so I really appreciate this.

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Flower #2 April 07, 2008

Have made this recipe twice now. The first time, followed mostly as written, except that we didn't have enough honey or maple syrup on their own, so had to combine them. That was okay. The next time I made them, I used white (unbleached) flour, since my DH didn't care so much for the WW flour the 1st go-around. Also made sure that I had enough honey! And we added walnuts too. We enjoyed them much more the 2nd time. DH is allergic to chocolate (tragic, isn't it?), so we were looking for a good substitute, and this is good. Also a good vegan option, if that's what you're looking for. Thanks for a good treat! =)

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Rebeckadabean July 26, 2006
Whole Wheat Carob Brownies