Carob Brownies

• Batter:
• 1/2 cup fresh cashew milk*
• 5 Tbsp. roasted carob powder, sifted
• 1/4 cup safflower oil
• 1/2 tsp. vanilla
• 2 Tbsp. eggless mayonnaise
• 1/2 cup raw sugar
• 1/2 tsp. egg replacer powder
• 1/4 tsp. salt
• 3/4 cup unbleached white flour
• 1 tsp. baking powder
• Crumb Topping:
• 1/4 cup brown sugar
• 1/4 cup unbleached white flour
• 1/8 tsp. baking powder
• 1/8 tsp. egg replacer powder
• 1 Tbsp. safflower oil
• 1 Tbsp. maple syrup

1. 1. Preheat the oven to 350u0b0F. Prepare the cashew milk as directed below and set aside. In a medium bowl whisk the next 7 ingredients together until well combined. Add the cashew milk and stir. Mix in the flour and baking powder. Scrape the batter into an oiled 8x8-inch baking pan.
2. 2. In a small bowl mix together the brown sugar, flour, baking powder, and egg replacer. Rub in the safflower oil and maple syrup with your fingertips. Crumble this topping evenly over the batter. Bake for 25-30 minutes, or until the edges begin to pull away from the pan. Cool before slicing into 16 squares.
3. Makes 16 pieces
4. *Cashew milk: Blend 2 Tbsp. raw cashew pieces with 3/4 cup hot water until smooth. Strain through a fine strainer.

batter, fresh cashew milk, carob powder, safflower oil, vanilla, eggless mayonnaise, sugar, egg replacer powder, salt, unbleached white flour, baking powder, brown sugar, unbleached white flour, baking powder, egg replacer powder, safflower oil, maple syrup

Taken from www.epicurious.com/recipes/member/views/carob-brownies-1278788 (may not work)