Breakfast dishes like “egg in the hole” are excellent! A delicious and slightly unconventional way to enjoy an egg is to cook it in the middle of a piece of toast and eat it with a fork. When my kids eat these, they feel posh.
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- ¼ cup butter
- 6 tablespoons carob powder
- 1 cup white sugar
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 egg white
- 1 cup chopped walnuts
Instructions
- Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
- Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 87 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the direction completely. Brownies were very flat, taste good but very flat.
Made these today . . did the 2 whole eggs suggestion (like really moist brownies) and used the Special Dark Hershey Cocoa (what I happen to have) and they turned out great. This well become a go-to for me.
Good and flavourful. I used 2 whole eggs rather than 2 egg whites, wondering if this change made it a little dry?
We love these! Like others I substitute unsweetened cocoa powder and use 2 full eggs. These are so good. Thank you for sharing your recipe!
yes i will make it again
I use coco powder. My family really likes how chocolaty and moist they turn out . I usually double the recipe so they last longer. Once I added a teaspoon of baking powder and it rose so much it turned into a cake, but it was still delicious.
I did not have carob powder, so I used cocoa powder (and 2 whole eggs). I also added 2-3 squares of German baking chocolate, so they were extra gooey. Absolutely delicious and perfectly chewy!! I make these often!
I did not have carob powder, so I used cocoa powder (and 2 whole eggs). I also added 2-3 squares of German baking chocolate, so they were extra gooey. Absolutely delicious and perfectly chewy!! I make these often!
I didn’t care much for these.
Super easy and satisfying “chocolate” fix! I used gluten free flour and two whole eggs (medium) and they turned out perfectly — dense, rich, and fudgey. I really don’t think there’s any reason to use just the whites. I press the walnuts lightly on top of the batter in the pan instead of mixing in. Also great without nuts.
I used 2T cornstarch and 4T water instead of eggs. I also used 1C powdered sugar instead of white. I melted 2 squares of bakers chocolate with the butter and put some honey in it while hot. I did have to add a little more water and turn the oven up to about *350 and bake for longer, but they turned out really well. Very chewy and soft.
Most of these reviews used either whole eggs, cocoa instead of carob and/or wheat flour, or even changed the cooking time. This recipe as written was not good. Super sweet, yet has an aftertaste.
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.
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.
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.
Pretty good basic brownies.
A great base recipe for sure. Very modifiable to your needs. As many reviewers did, I doubled the batch which made a nice 9×9″ 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!
The BEST!!! Beautiful glaze on top, incredibly moist and decadent! I put them in a 9×9 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!
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.
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!!
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!