Ingredients
- 2 tablespoons flax meal
- 6 tablespoons hot water divided
- 4 tablespoons vegan butter
- 4 tablespoons avocado oil or melted coconut oil
- 1 cup sugar
- 1 teaspoon vanilla
- 3/4 cup (125g) 1:1 gluten-free flour ensure it includes xantham gum
- 1/2 cup (40g) cocoa powder
- 3 tablespoons (25g) non-GMO cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegan mini chocolate chips
Instructions
- Whisk together the flax meal with 5 tablespoons of the 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°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. This should take about 1 to 1.5 minutes. Stir well until the mixture starts to come together and make ribbons on itself - about 1 to 2 minutes.
- Add in the flax gel, the remaining 1 tablespoon of hot water, and the vanilla, and stir well.
- Add all the ingredients up to the chocolate chips and stir until just 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 (be aware of possible melted chocolate chips; it just shouldn't be gooey) about 30 to 35 minutes.
- Immediately place the brownies on a cooling pad in the refrigerator for 15 minutes.
- Remove from the refrigerator and let cool on the counter in the pan COMPLETELY.
- Gently cut and remove the brownies from the pan (they're fragile so be nice!)
