Ingredients

The following ingredients have 16 Servings
  • 2 Tbsp Flax meal
  • 6 Tbsp Hot water, (divided)
  • 4 Tbsp Vegan butter
  • 4 Tbsp Avocado or melted coconut oil
  • 1 Cup Sugar
  • 1 tsp Vanilla
  • 3/4 Cup 1:1 Gluten free flour ((125g. It should have xantham gum in it))
  • 1/2 Cup Cocoa powder ((40g))
  • 3 Tbsp Non GMO Cornstarch ((25g))
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 Cup dairy free mini chocolate chips

Instruction

  • Whisk together the flax meal with 5 tbsp of then hot water and set aside until it forms a gel, about 10 minutes. Give it a stir every few minutes.
  • Heat your oven to 350 degrees F and line the bottom of an 8x8 inch baking pan with parchment paper, spraying the sides with cooking spray.
  • In a large, microwave-safe bowl, microwave the butter, oil and sugar until the butter is melted. About 1-1.5 minutes. Stir well until the mixture starts to come together and make ribbons on itself - about 1-2 minutes.
  • Add in the flax seed, the remaining 1 Tbsp of hot water and the vanilla and stir well.
  • Add all the ingredients up to the chocolate chips and stir just until mixed. Gently fold in the chocolate chips.
  • Spread into the prepared pan and bake until the top feels set and forms some cracks and a toothpick inserted in the center comes out clean (except for possible melted chocolate chip. It shouldn't be gooey.) about 30-35 minutes.
  • Immediately place the brownies on a cooling pad in the refrigerator for 15 minutes.
  • Remove from the fridge and let cool on the counter COMPLETELY.
  • Gently cut and remove from the pan (they're fragile so be nice!) and DEVOUR!