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5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 9 brownies
Calories: 251kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. 
  • Blend the flax seeds into a fine meal. Add 6 tablespoons of water and mix together. Let sit 10 minutes while preparing the rest of the ingredients.
  • In a medium bowl, mix together the almond flour, Cacao Bliss, baking soda, and salt. Set aside.
  • In a medium saucepot melt coconut oil and almond butter, whisking together. Once melted, remove from heat and gently fold in 1/4 cup of chocolate chips. Once the chocolate has melted, stir in the vanilla extract and flax eggs.
  • Add the wet ingredients to the dry, mixing until the batter is evenly hydrated. Fold in the remaining 1/4 cup of chocolate chips. Transfer the batter into the prepared pan, spreading as evenly as possible.
  • Bake for 20-25 minutes, until mostly set. They should be slightly underdone. Remove brownies from the oven and let cool for at least 30 minutes before slicing. 

Notes

Serving and Storing – I don’t know about you, but I’m a big fan of serving my brownies nice and warm, preferably with a cold glass of oat milk or a big scoop of vegan ice cream (or both, if it’s been a particularly rough day). These vegan brownies will keep well in an airtight container at room temperature for 3 days. They can also be frozen for up to a month. Defrost on the countertop before serving.
Recipe Tips 
  1. Properly line your baking tin for a mess free bake. If your parchment paper is fighting you, simply crumple it up into a tiny ball. Now unroll it and press it into the pan. It should now do your bidding. Don’t forget to use nonstick cooking spray as a backup measure. These fudgy brownies are not messing around.
  2. Want to add some crunch? Feel free to add in up to a cup of toasted nuts or dried fruit to customize your brownies. Walnuts may be classic, but I’m partial to pecans and almonds.
  3. Don’t overbake! Fudgy brownies are going to look underdone when you pull them out of the oven, and that is entirely okay. Resist the urge to wait for a clean toothpick or you’ll end up with dry, crumbly brownies instead.

Nutrition

Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 286mg | Potassium: 154mg | Fiber: 3g | Sugar: 28g | Vitamin A: 480IU | Calcium: 27mg | Iron: 1.7mg