Indulge in these rich and fudgy vegan chocolate brownies, perfect for satisfying your sweet tooth.
Preheat your oven to 350°F and grease a 9-inch square baking pan.
Using parchment paper can make removing the brownies easier.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Melt the chocolate chips with the coconut oil in a double boiler, stirring until smooth.
You can also microwave the mixture in 30-second intervals, stirring each time.
Remove from heat and stir in the sugar until dissolved.
Mixing while the chocolate is warm helps the sugar dissolve better.
Combine the almond milk, flaxseed meal, and vanilla extract in a small bowl, then add to the chocolate mixture.
Let the flaxseed mixture sit for a minute to thicken slightly.
Gradually fold the wet mixture into the dry ingredients until just combined.
Avoid overmixing to keep the brownies tender.
Spread the batter evenly in the prepared baking pan.
Use a spatula to smooth the top for even baking.
Bake for 20-25 minutes, or until a toothpick inserted near the edge comes out clean.
Check the brownies a few minutes early to avoid overbaking.
Cool the brownies in the pan on a wire rack before cutting into squares.
Cooling completely ensures clean cuts and better texture.
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