VEGAN BROWNIES

Ingredients

• 4 tablespoons ground flax
• 1/2 cup water
• 1/2 cup vegan butter (earth balance brand), melted 
• 1 cup granulated sugar
• 1 cup brown sugar, lightly packed
• 1 tablespoon pure vanilla extract
• 1 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces

Instructions

• Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
• Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.
• In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
• Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix. 
• Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
• Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
• Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.

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