The most decadent (and not cake-y) fudgy vegan and gluten free brownies.
2 tablespoons ground flaxseed + 5 tablespoons filtered water
1 1/2 cups almond flour
3/4 cup coconut sugar
1/2 cup raw cacao powder
1 teaspoon ground espresso (or ground coffee)
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips, melted (plus extra chips for topping)
1/3 cup coconut oil, melted
1 tablespoon almond butter
1 teaspoon vanilla
Preheat the oven to 35o degrees F. Line a square baking dish with parchment paper.
In a small bowl, mix the flax and water together to create a “flax egg”. Set aside for 10 minutes.
In a large mixing bowl. whisk together the almond flour, coconut sugar, cacao powder, espresso and sea salt.
In a separate microwave-safe bowl, melt the coconut oil and chocolate chips together in 30 second increments, mixing in between, until fully melted. Stir in the almond butter. Pour over the dry ingredients. Add the flax egg too. Mix brownie batter together until well combined!
Transfer the batter to the lined baking dish. Press down with your hands to flatten. Decorate with some vegan chocolate chips!
Bake for 30 minutes. Let cool for 15. Slice and devour 🙂