Since I am allergic to chocolate I have to use the carob.
So I add the light agave syrup to sweeten it up. I tell you, having a chocolate allergy really blows but I guess it's part of the weirdness that is me.
Dolt, that is sad.
My favorite brownie recipe from The New Farm Vegetarian Cookbook, works equally well with carob as it does with cocoa.
Mix 1/3 cup flour with 1 cup water. Cook until thick and cool completely.
Melt 1/2 cup margarine. Add 2/3 cup cocoa (or carob powder) and stir until smoothe. Cool.
Beat 2 cups sugar, 1/2 tsp. salt and 1 tsp. vanilla in to the cooled flour mixture, then add cocoa mixture.
Mix together 2 cups flour (I use unbleached white) and 2-1/2 tsp. baking powder and add to above ingredients.
You can add 1/2 cup chopped walnuts or pecans.(I never have)
Bake in an oiled 9"x13" pan at 350 degrees for 20 to 25 minutes.(Not sure why, but sometimes I end up cooking these up to 40 minutes, just watch them closely and extend if needed.)
This recipe makes a somewhat light cakelike brownie. I prefer the alternate fudge brownie option.
Fudge Brownies: Decrease the flour to 1-1/2 cups and the baking powder to 1-1/2 tsp.