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Walnut Brownies

Walnut Brownies

J.J. Waters

Substitute carob for chocolate to get chewy and delicious brownies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  2. 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.
  3. Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.
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Reviews

Abs
64
5/20/2008

Used two whole eggs, and 100% whole wheat flour, no white flour at all. The brownies were VERY moist, really good, and the chocolate lovers in our house even enjoyed these! Bake time was about 45 mins. My favorite dessert ever.

LBG
45
6/3/2007

Excellent brownies made with stuff you have around all the time. I used special dark cocoa powder instead of carob and 2 whole eggs (batter was too dry otherwise)Sure took care of the chocolate craving!

juniper
35
11/6/2006

Delicious and addictive! I was thrilled to find this recipe with carob. I made some alterations: whole wheat flour vs. all-purpose, 2/3 cup brown sugar instead of white, and added 1/2 teaspoon of almond extract. Thank you for sharing this recipe!