1/3 Cup Whole Wheat Pastry Flour
6 Tbsp. Carob Powder
1 Stick Non-Hydrogenated Margarine, melted
Egg Replacer To Equal 2 Eggs
1 Cup Carob Syrup
½ tsp. Pure Vanilla Extract
2 tsp. Baking Powder
4 Tbsp. Water or Soymilk
1 Cup Chopped Walnuts
Non-Hydrogenated Margarine for Pan
Preheat oven to 350 degrees.
Grease a 9x13-inch pan.
Blend the margarine and the syrup. Add the vanilla,
beaten egg replacer and water.
Stir in the flour, baking powder, carob powder and nuts.
Turn the batter into the cake pan, and bake
for 25-30 minutes. Cool.
Frost cooled brownies with Carob Frosting.