4 tbsp. ground flax
120 ml water
115 g vegan butter (melted)
200 g brown sugar/ coconut sugar
1 tbsp. pure vanilla extract
136 g all purpose flour
100 g unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking powder
170 g non-dairy chocolate chips OR roughly chopped chocolate pieces
The flaxseeds are used as an egg replacement. Start by mixing the water with the ground flaxseeds in a small bowl and leave to thicken (if you only have whole flaxseeds, blend them to form a ´flour´).
Preheat the oven to 180 degrees C.
Melt the vegan butter at a low heat on the stove and measure 115g.
In a large bowl, whisk the melted vegan butter and sugar together. Add the flax eggs and vanilla, whisk until evenly combined.
In the same large bowl, add the flour and cocoa powder. Then add the salt and baking powder and stir until just combined (do not over mix).
Add half of the chocolate chips to the mixture and pour the batter into a suitable oven dish. Sprinkle the rest of the chocolate chips on top of the batter.
Bake for 35-40 minutes. The brownies are ready if you stick a knife inside them and it comes out clean after the minimum amount of time.
Remove from the oven and allow to cool. Enjoy!