Double Chocolate Brownies

Mix the ground flaxseeds (2 tbsp) and water (0.25 cup) in a large bowl. Let sit for 5 minutes to gel. Start 5m timer

Meanwhile, fill a saucepan 2 inch (5 cm) full with [water]. Bring to a simmer, and place a heat-proof bowl on the saucepan. Roughly chop the vegan chocolate (2.6 oz) for melting and add to the bowl with the refined coconut oil (0.25 cup).

Stir the [vegan chocolate] until fully melted. Then remove from the heat and let cool off slightly.

Line a 6 x 6 inch (15 x 15 cm) baking dish. Preheat the oven to 350°F (180°C)*.

Transfer the melted [vegan chocolate] to the large bowl containing the [ground flaxseeds]. Add the granulated sugar (0.5 cup), light brown sugar (0.25 cup), unsweetened soy milk (0.25 cup), and pure vanilla extract (1 tsp), and mix well.

Add the all-purpose flour (0.75 cup), alkalized cocoa powder (0.5 cup), baking powder (1 tsp), and salt (0.25 tsp). Mix until partly combined, then stir in the vegan chocolate (2.6 oz) until just combined. Be careful not to over-mix.

Transfer the mixture to the prepared baking dish for 17 - 20 minutes. The brownie will not have completely set by then, making it deliciously fudgy. Start 17m timer

Let the brownie cool off completely, then transfer it to the fridge to firm up more if desired**. Enjoy!