INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line a 8 inch pan with parchment paper.
2. Make the flax eggs by stirring the ground flax and 1/2 cup almond milk together in a small bowl. Set aside to thicken.
3. Melt the vegan butter and measure 1/2 cup.
4. In a large bowl, whisk the melted vegan butter and sugars together. Add the almond milk with flax eggs and the other 1/2 cup almond milk, whisk until evenly combined.
5. Over the same large bowl, sift in your flour, espresso powder, cocoa powder, salt and baking powder. Lightly stir to combine, don’t over mix.
6. Fold in the chocolate chips. Pour 1/2 the batter into the baking pan. Place whole cookies down. Now pour the remaining batter on top. Top with the remaining chopped cookies.
7. Bake for 30-35 minutes. The brownies may appear to be not finished, but will firm up as the cool.
8. Remove from the oven, allow to cool in the pan for 15 minutes. Then remove from the pan and allow to cool for an additional 15-30 mins before slicing.