FAVORITE VEGAN BROWNIES

oven to 350 degrees F. Line and 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below.

In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken.

In a medium size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, cocoa powder, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed.

Pour brownie batter into the center of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips.

Place in the center of the oven and bake for 25 – 30 minutes, as ovens may vary. Brownies are a bit harder to tell doneness compared to cake, so we recommend using a butter knife to check for doneness. Place in the center of the brownies, and once removed, it should come out without excess batter clinging to the knife.

Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool.

Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.