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Ingredients (Servings: 12)For the brownies:
3/4 cup (175 millilitres) whole-wheat
pastry flour
3/4 cup (175 millilitres) brown rice flour
1/2 cup (120 ml) unsweetened cocoa
powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (350 ml) maple sugar
3/4 (175 ml) cup soy/rice milk blend (or any non-dairy milk)
3/4 (175 ml) cup brewed decaf coffee
1/2 (120 ml) cup canola oil
1/2 (120 ml) cup walnuts, toasted and chopped
For the glaze:
1 1/2 cups (350 ml) grain-sweetened, non-dairy chocolate or carob chips
1/2 cup (120 ml) Earth Balance (or other vegan) butter
Methods
Heat the oven to 325° Fahrenheit 162° C. Coat an 20cm (8- or 9-inch) square baking pan with oil or cooking spray.
In a large bowl, sift together both flours, the cocoa powder, baking powder, baking soda and salt. Stir in the maple sugar.
In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts, then pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted at the centre comes out clean.
Place the pan on a wire rack to cool completely.
Once the brownies have cooled, prepare the glaze. In a small saucepan bring about 1 inch of water to a boil. Set a stainless steel bowl over it. Add the chocolate chips and butter to the bowl and stir until melted and smooth.
Pour the warm glaze over the entire pan of brownies, smoothing it over the surface. Chill until the glaze has set, about 1 hour.
Thanks to Alicia Silverstone
