Directions

Preheat the oven to 325oF. Oil and 8" x 8" or 9" x 9" square baking dish

To make brownies:

Place the walnuts on a baking sheet and bake for 10 minutes, stirring once or until they are lightly browned and fragrant. Transfer to a bowl and cool

In a large bowl, sift together the pastry flour, brown rice flour, cocoa powder, baking soda and salt. Stir in the sugar. In a medium bowl, combine the milk, coffee and oil. Add to dry ingredients, stirring until well combined. Stir in walnuts until they are evenly distributed in the batter.

Pour the batter into the baking dish and bake for 25 to 30 minutes. Insert a toothpick into the center of the brownies. If it comes out clean the brownies are done. If it does not, return the brownies to the oven for another 5 minutes and repeat until they are done. Transfer the baking dish to a wire rack and let the brownies cool completely.

To make the glaze:

After the brownies have cooled, in a double boiler, melt the chocolate or carob chips and Earth Balance, gently stirring until thoroughly incorporated. If you do not have a double boiler, you can place a stainless steel bowl over a pot of gently boiling water. Once the glaze is ready, pour it over the brownies.

Transfer the baking dish to the refrigerator and allow it to cool for 1 hour, or until the glaze has completely set.

Cut the brownies into 12 squares and serve