Fudgy Vegan Brownies

It isn’t the easiest thing to find a brownie that is gluten, dairy, grain and egg free is it?? In the world of allergy friendly foods it is still difficult to find treats sometimes that cater to every sensitivity. These brownies DO have almonds so it is not nut free but I think I’ve managed to create one that steers clear of all the others and is still so gooey and rich just like a brownie should be! Serve these with some coconut whipped cream or dairy free ice cream for the perfect dessert!

Ingredients:

• 1 cup nut butter (almond, cashew, peanut or even sunflower)
• 2 Tbsp coconut oil
• 1/4 cup maple syrup
• 2 flax eggs (2 Tbsp flax meal + 6 Tbsp aquafaba OR water)
• 1/4 cup coconut sugar
• 2 Tbsp almond milk
• 1 tsp vanilla
• 3/4 cup blanched almond flour
• 1/4 cup cacao powder
• 1 tsp baking soda
• 1/2 tsp baking powder-Hain Baking Powder is corn free!
• 1/2 tsp sea salt
• 1/2 cup dairy free chocolate chips ( plus extra for top) – I use Equal Exchange chips

Directions:

Preheat your oven to 350.

1. In a small pot on medium low, melt almond butter and coconut oil, mixing constantly.
2. Add in the maple syrup, flax eggs, coconut sugar, almond milk and vanilla and mix well with an electric hand mixer.
   
3. In a small bowl, mix together the almond flour, cocoa powder, baking soda, baking powder and salt. Add to the wet ingredients and mix until well combined. This is a thick batter so don't worry if it is tough to mix.
4. Fold in the chocolate chips.
5. Line an 8×8 baking dish with unbleached parchment paper or grease it well with coconut oil. Spread batter evenly into dish with your hands. Top with a handful of chocolate chips.
6. Bake at 350 for about 12 minutes or until just barely set. You want these to be gooey and not overdone!
7. Allow to cool before cutting, even sticking them in the fridge for 10 minutes to get a little more solid. Serve!!