The recipe asked to melt 1.5 sticks or 12 tablespoons of butter, and add 12 oz of malt-sweetened semisweet chocolate chips. Well, I did the massive butter bit and added the mix of the unsweetened dark carob chunks and the unsweetened regular carob chips. Then, after they melted a bit in the butter, I used the whisk attachment to mix the butter and carob until smooth. Then, I let it stand for 10 minutes before adding 1 1/3 cup of agave nectar (instead of 1 cup of liquid fruit juice concentrate and 1/3 cup of maple sugar), 3 large eggs, 1 tablespoon of vanilla paste, and 1 cup of unbleached AP flour. The recipe also called for 1/2 teaspoon of sea salt, but since I used salted instead of unsalted butter, I didn't add any salt.