Iced Carob Brownies

Before you get all excited about these... these Iced Carob Brownies... you have to understand what carob is. It isn't chocolate. It doesn't taste like chocolate. To me, the taste is more like deep, rich, complicated molasses.


The only similarity between carob and chocolate are the dark, rich, color. While making these brownies, I was reminded of dark chocolate, because of how dark the batter became as I mixed it together.


After combining the batter ingredients, I added some currants and a dash of allspice, and the pan went into the oven.


After letting the pan cool, I spread frosting over the top. The frosting was carob, cream cheese, powdered sugar, and vanilla. I thought the frosting was too tangy and didn't match the cake very well. I don't know that I would make this recipe again. While I find carob to be a palatable flavor, it's not something I crave. This cake was a bit dry and thick.

Moosewood Fudge Brownies

The house was filled with the warm, chocolaty scent of Moosewood Fudge Brownies yesterday afternoon. This was my first attempt at a Moosewood dessert and the brownies turned out nicely. I am not hugely into desserts, but I do like to dabble in the science of baking.

The brownies called for melted, unsweetened chocolate, and I unfortunately had to improvise with cocoa powder. Maybe the brownies would have come out fudgier had I been able to locate unsweetened chocolate at the grocery store. They ended up being fairly cakey, which some people like, but I prefer a fudgier brownie :).

The recipe requested that I cut into the brownies will they were still hot, something I have never done before. It seemed to work well and the brownies came out of the pan easily once cooled. As I said before, I am not hugely into desserts, so I think I will dole out these treats to friends instead. That being said... would anyone like a brownie?!