30g ground flaxseed
90 ml cold brew coffee
225g vegan chocolate chips
160g sugar
90g vegan butter
5g vanilla extract
95g gluten-free flour
5g salt
5g baking powder
30g cocoa powder
Preheat the oven to 350F. Line a square pan with parchment paper and set aside.
Prepare your flax eggs by combining your ground flaxseed with your cold brew coffee. Let it sit for 10 minutes to form a gel.
In a microwave-safe bowl or stove top, melt half of the chocolate chips. Set aside.
In a large mixing bowl, add your vegan butter and sugar and whisk well. Add in your prepared flax eggs, melted chocolate, vanilla, and almond extract and mix well until glossy.
Sift your flour, baking powder, salt, and cocoa powder and mix until just combined. Do not overmix. Fold in the remaining chocolate chips.
Transfer your brownie batter into the lined pan. Bake for 27-30 minutes.
Remove brownies from the oven and let cool completely, before slicing into 12 pieces.
Notes:
TO STORE: Store leftovers in the refrigerator to ensure they remain fresh. They are super gooey and fudgey so the chilled temperature will ensure they don’t spoil.
TO FREEZE: Wrap them in parchment paper individually and place them in a zip-lock bag. Store them in the freezer. They will keep well frozen for up to 6 months.