Vegan Fudge Brownies

These are delectable. I use chocolate chips instead of carob, but I'm sure either would be good. Use the best chocolate for the glaze. From the rebar cookbook.

1 1/2 c unbleached flour
1/2 c cocoa
1 1/2 c brown sugar
1 1/2 t baking soda
3/4 t baking powder
1 t salt
3/4 c coffee
3/4 c soy milk
1/3 c vegetable oil
1/2 c walnuts, roasted and chopped
1/2 c carob chips

glaze:

7 oz/210 g dark, Belgian chocolate
5 oz/150 g vegan margarine

1. Preheat oven to 325F. Prepare a 9X9 pan by greasing it and then lining it with parchment paper.

2. Sift together the flour, cocoa, brown sugar, baking soda, baking powder and salt. In a separate bowl, stir together the coffee, soy milk and vegetable oil. Combine the wet and dry mixes and stir to mix well. Stir walnuts into the batter. Pour the batter into the prepared pan, sprinkle the top with carob chips, and bake for 25 mins, or until an inserted toothpick comes out clean. Cool the cake on a wire rack.

3. When the cake is cool, prepare the glaze. In a double boiler, melt the chocolate and vegan margarine. Whisk together very thoroughly to get a smooth, rather than a streaky finish. Pour the warm glaze over the cake, smoothing it out over the surface. Place the pan in the fridge to set. Divide the pan of brownies into 12 squares and enjoy!