Best Vegan Brownies

• Vegetarian

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1/4 cup Almond butter, natural unsalted
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Almond extract
  • 1/2 cup Brown sugar or coconut sugar, organic dark
  • 1/2 cup Chocolate chips, vegan
  • 3/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 3/8 cup Whole wheat flour, white

• Oils & Vinegars

  • 3/8 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• ¼ cup natural, unsalted almond butter
• ½ cup organic dark brown sugar or coconut sugar
• ⅓ cup pure maple syrup
• ¼ cup + 2 tablespoons melted coconut oil
• ¾ cup unsweetened cocoa powder
• 1 teaspoon almond extract (vanilla is okay)
• ¼ teaspoon salt
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water whisked together, set for 10 mins)
• ¼ cup + 2 tablespoons white whole wheat flour
• ½ cup vegan chocolate chips

Directions

• Preheat oven to 325°F. Line an 8x8 baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together almond butter, brown sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
• Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add in almond extract and salt. Stir just a few times to gently incorporate.
• Add flax eggs in, whisking until well incorporated. In thirds, whisk in the flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
• Gently fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
• Bake for 25-30 mins. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!