Ingredients
Scale
- 2 cups Almond or Cashew Butter
- 2 Flax Eggs ((2 TB flax meal mixed with 6 TB warm water. Let sit for 10–15 minutes))
- 1 cup 100% Pure Maple Syrup*
- 1 tbsp Vanilla Extract
- 1/2 cup Cacao ((a more nutrient-dense version of cocoa))
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Vegan, Refined Sugar-Free Chocolate Chips
Instructions
- Preheat oven to 350-degrees and line an 8×8 or 9×9-inch pan with parchment paper**.
- Mix up nut butter until smooth in a stand mixer or with a hand mixer. Add in flax eggs slowly followed by the maple syrup and vanilla and mix until well combined.
- Combine cacao, soda, and salt in another bowl and add to wet ingredients, mixing until no dry bits remain. Fold in ¾ of chocolate chips.
- Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until a toothpick inserted an inch or so from the side comes out not quite clean (35-40 minutes for the smaller pan, 20-25 minutes for the larger). I like these to be gooey in the middle but bake according to your preference.
- Cool in the pan and then cut into squares. Enjoy from the fridge for 5 days (if they last that long!) or freeze.
Notes
*Note 1: the original recipe calls for 1 ¼ Cups Maple Syrup, which I find to be a bit too sweet. If you’re making this for people with a sweet tooth (and want to fool them into eating “clean”), you may want to go for the higher quantity.
**Note 2: I like using a bigger pan as it cooks faster and it gives my husband the cakey outside squares and my daughter the gooey inside squares that she likes. If you use the 8-inch pan, the brownies will be more even. Please note that in the smaller pan, they REALLY puff up in the oven. Even though they look like they might overflow, they will decompress once they cool down. If you’re worried, put a baking sheet in the rack below.