Vegan Fudgy Brownies

Vegan Fudgy Brownies

Ingredients

• 10 tablespoons (145g) coconut oil, melted
• 1 ¼ cups (250g) maple syrup
• 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
• 1/2 cup (65g) all-purpose flour, spooned and leveled
• 2/3 cup (80g) chopped walnuts, pecans, or vegan chocolate chips, optional

Directions

1. Position an oven rack in the middle of the oven and heat to 325°F (162°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
2. In a medium saucepan, melt the coconut oil over medium-low heat. Once melted, remove from heat.
3. While the oil is still warm, stir in the maple syrup, cocoa powder, vanilla extract, and salt until well blended.
4. In a small bowl, mix ground flaxseed with water and let sit for about 5 minutes until it thickens. Add the flax mixture to the saucepan and mix until combined.
5. Set the saucepan aside to cool for a few minutes, then add the flour and stir until just combined. The batter will be thick.
6. Stir in nuts or vegan chocolate chips (optional).
7. Spread the brownie batter evenly in the prepared pan. It will be thick and may be difficult to spread evenly.
8. Bake the brownies for 20 to 30 minutes, until the edges look dry and the middle is slightly underbaked. A toothpick plunged into the center should come out with a small amount of batter.
9. Cool completely before removing from the pan and cutting into squares. For clean edges, use a chef’s knife and wipe it clean after each slice.