Follow these steps for perfect results
ground flaxseed
coconut oil
for greasing pan
garbanzo flour
natural cacao powder
tapioca flour
cinnamon
xanthan gum
fine sea salt
baking soda
almond meal
chile-infused vegan dark chocolate
chopped
cane sugar
vegan butter
unsweetened almond milk
pure vanilla extract
vegan chocolate chips
Whisk ground flaxseed and water until egg-like.
Set aside flaxseed mixture.
Preheat oven to 350 degrees F.
Grease and line a 9-inch square pan.
Sift together garbanzo flour, cacao powder, tapioca flour, cinnamon, xanthan gum, salt, and baking soda.
Stir in almond meal.
Melt chile-infused dark chocolate over simmering water.
Cool the melted chocolate.
Whisk flaxseed egg again.
Combine sugar, vegan butter, almond milk, and vanilla in a mixer.
Beat until smooth, about 5-7 minutes.
Add melted chocolate and beat for 15 seconds.
Fold wet ingredients into dry ingredients until combined.
Add almond milk if batter is too dry.
Fold in most of the chocolate chips.
Spread batter in the prepared pan.
Sprinkle remaining chocolate chips on top.
Bake for 30 minutes, or until a fork comes out mostly clean.
Cool completely before cutting.
Expert advice for the best results
Use high-quality vegan chocolate for best flavor.
Do not overbake for a fudgy texture.
Let brownies cool completely before cutting to prevent crumbling.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with cacao powder or drizzle with melted chocolate.
Serve with vegan vanilla ice cream
Pair with a cup of coffee or tea
Cinnamon and a touch of agave
Discover the story behind this recipe
Cacao has ancient roots in Mexican culture.
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