Ingredients
Units
Scale
- 4 tablespoons ground flax
- 1/2 cup tahini
- 1/2 cup almond milk
- 1/2 cup melted vegan butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup white flour
- 1 cup cocoa powder
- 1 tsp espresso powder (optional)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup stevia sweetened chocolate chips
Instructions
- Make the flax eggs by stirring the ground flax and tahini together in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 8 inch pan with parchment paper.
- Melt the vegan butter and measure 1/2 cup.
- In a large bowl, whisk the melted vegan butter and sugars together. Add the tahini flax eggs and almond milk, whisk until evenly combined.
- 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.
- Fold in half of the chocolate chips keeping the other half for the top. Pour the batter into the prepared pan and smooth out the top with the back of a spoon or your hands. Sprinkle the remaining chocolate chips on top of the batter.
- Bake for 30-35 minutes. The brownies may appear to be not finished, but will firm up as the cool.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes