Ingredients
3tbspground flax
1cupflour blend
½cupcocoa powder,dairy-free
1tspbaking powder
½tspkosher salt
½cupcoconut oil,at room temperature, plus more for the pan
5ozchocolate,bittersweet dairy-free, chopped
1½cupssugar
1tbsppure vanilla extract
Preparation
Heat the oven to 35 degrees F and prepare the pan. Line an 8×8 square baking pan with parchment paper, and grease the parchment paper and pan with a little coconut oil.
Combine the flax with 8 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken.
In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a small saucepan over low heat, warm the coconut oil and chopped chocolate, stirring until the chocolate is completely melted for about 2 minutes.
Whisk the sugar and vanilla into the chocolate mixture, stirring vigorously until combined.
Pour the chocolate mixture into a large mixing bowl, scraping everything from the pan. Fold in the flax eggs.
Add the dry ingredients and stir well with a wooden spoon or rubber spatula until well combined.
Scoop the batter into the prepared pan, and use a rubber spatula or the palm of your hand to press it into the pan in an even layer.
Bake the brownies for 30 to 35 minutes or until the edges are set and no longer jiggly.
Let the brownies cool completely before slicing for at least 2 to 3 hours.
Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4×4-inch grid.
Leftover brownies can be stored in an airtight container at room temperature for up to 5 days.
