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Turtle Brownies

Source of Recipe

3ABN/A Barbara Kerr - Taste of Health Recipe


List of Ingredients

Brownie Layer:

1/4 cup Earth Balance Margarine
1 cup Sunspire Vegan Carob Chips
1 1/8 cups milled cane sugar
2 tsp. pure vanilla
1/8 cup EnerG Egg Replacer
1/2 cup water
1 1/2 cups whole wheat pastry flour
1/4 cup unbleached white flour
1/2 tsp. Rumford's Baking Powder
1/2 tsp. salt

Caramel-pecan Layer:

1 1/4 cups Sucanat
1 cup lite coconut milk
2 Tbsp. Earth Balance Margarine or vegetable oil
1 1/2 cup whole pecans


Recipe

In a small bowl whisk together the water and the EnerG Egg Replacer until foamy, set aside. Melt carob chips and Earth Balance Margarine in a 2 1uart saucepan over low heat, stirring until smooth, then remove from heat. Stir in milled cane sugar, pure vanilla and "egg" mixture. Carefully stir in the whole wheat and white flour, baking powder, and salt. Spoon into a square 9 x 9 inch oiled baking stone or an oiled and floured 9-inch metal or glass pan and bake at 350 degrees for 35 minutes. Do not overbake. For the caramel sauce, use a 1 or 2 quart heavy saucepan. Bring the Sucanat, coconut milk and margarine to 260 degrees. Stir in pecans and immediately smooth over the top of the brownie. Cut into small squares.