Name: Chocolate Brownies
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 16 servings
Ingredients: 2 tbsp ground flax; 5 tbsp water (used with flax); 0.5 cup water (used for simple syrup); 1.5 cup vegan cane sugar; 1.5 cup all purpose flour (use GF if needed); 0.75 cup dutch process powder (sifted); 0.25 cup powder sugar; 0.5 tbsp espresso powder (optional); 0.75 tsp salt; 0.5 cup vegetable oil; 2 tsp vanilla extract; 0.75 cup vegan chocolate chips (divided); 0.75 cup walnuts (chopped (Optional))

Instructions

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1

Preheat oven to 350F/176C. Line an 8x8 pan with parchment paper with overhang and grease the pan with [cooking spray].
2

In a small bowl, whisk ground flax (2 tbsp) and water (5 tbsp). Set aside.
3

In a saucepan over medium heat, add vegan cane sugar (1.5 cup) and water (0.5 cup). Stir until the sugar has dissolved completely (about 6-8 minutes). Do not boil or add more water.
4

While waiting, in a large bowl, whisk together all purpose flour (1.5 cup), dutch process powder (0.75 cup), powder sugar (0.25 cup), espresso powder (0.5 tbsp) (if adding), and salt (0.75 tsp).
5

Once simple syrup is hot, add it along with vegetable oil (0.5 cup), vanilla extract (2 tsp), and the flax egg mixture. Combine with a spatula just until combined. Do not overmix. The batter should be fudgy and pourable.
6

If adding walnuts (0.75 cup), add now along with vegan chocolate chips (0.5 cup) (from the 'divided' amount). Fold to combine. Do not overmix.
7

Pour batter into the greased pan. Top with the remaining vegan chocolate chips (0.25 cup). Bake for 35-40 minutes. A toothpick may not come out clean as they are fudgy.
8

Remove from the oven and let cool completely before slicing. The brownies need time to set up. For a firmer brownie, place in the fridge. Slice in 16 equal sized pieces (or desired size).
9

Store leftovers in an airtight container.