- 2 Tbsp (14 g) flaxseed meal
- 1/4 cup (60 mL) warm water
- 6 oz (170 g) 70% dark chocolate, divided*
- 1 cup (120 g) all-purpose flour**
- 1 tsp baking powder
- 1/2 tsp sea salt
- 6 Tbsp (~30–36 g) unsweetened cocoa powder
- 2 tsp ground ginger***
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 stick (1/2 cup or 113 g) plant butter****, cut into small pieces
- 1/4 cup (60 mL) plant-based milk (I used almond milk)
- 3/4 cup (144 g) loosely packed brown sugar (or coconut sugar)
- 1/4 cup (60 ml) molasses (not blackstrap)
- 2 tsp pure vanilla extract
- 2 tsp espresso powder (or instant coffee powder)
- 2 Tbsp water
- 1 tsp pure vanilla extract
- 1 Tbsp plant butter, softened at room temperature
- 3/4 cup organic powdered sugar
- Preheat the oven to 350°F/175°C.
- Make the flax eggs. Mix the ground flaxseed meal with the 1/4 cup warm water, stir, and set aside for 15 minutes to thicken.
- Prepare a double boiler. Add a few inches of water to a saucepan and bring to a simmer. Nestle a large heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler.
- Chop 3 ounces of dark chocolate into small chunks and set aside.
- Take the remaining 3 ounces of the dark chocolate and chop into small pieces. Place these chocolate pieces and the plant butter pieces in the heat-proof bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking frequently until smooth and the chocolate is completely melted. Set aside to cool.
- Alternatively, you can add the chocolate pieces and the plant butter to a large bowl and microwave it — melt in 25 second intervals until mostly melted and smooth, stirring well between each interval.
- In a medium bowl, whisk together the flour, baking powder, sea salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves.
- While the dark chocolate-butter mixture is cooling, line an 8×8″ baking pan with parchment paper. Or, grease the pan well.
- Once the dark chocolate-butter mixture is cool, pour in the plant-based milk, brown sugar, molasses, flax eggs, and vanilla. Whisk well until smooth and well combined.
- Pour the flour mixture into the melted chocolate mixture and stir with a wooden spoon until just combined. Then fold in the reserved 3 ounces of dark chocolate chunks using a silicone spatula. Pour the batter into the lined pan and smooth out the surface out with a silicone spatula.
- Bake the brownies for 25 minutes, or until a toothpick inserted in the middle comes out almost clean. I always check my brownies a few minutes before I think they’re going to be done. They may appear slightly under-baked, which means they’re fudgy and rich, and they will continue to bake after you take them out of the oven.
- Allow the brownies cool completely before adding the Espresso Glaze, if using. Pour a light layer of the espresso glaze onto the brownies, smooth out with an offset spatula, and then refrigerate until the glaze is set. Slice brownies into 16 squares. You can store these at room temperature or in the fridge – the texture will vary based on your storage method (see notes above).
- Place the espresso powder in a medium bowl. Add the water and vanilla, and stir to dissolve.
- Add the softened plant butter and powdered sugar and whisk until smooth and you have a thick but pourable glaze texture. If it’s too thick, add a spoon of plant-based milk.
* You can use a more bitter chocolate, such as 80 or 85%. Or, you can use a sweeter chocolate, such as 60-65%. If you use semisweet chocolate, you’ll want to use less brown sugar or omit the espresso glaze.
** If you want to use gluten-free flour, see the notes in the blog post above.
*** If you don’t want gingerbread flavored brownies, omit the gingerbread spices (ginger, nutmeg, cloves, and cinnamon; or just add 1/2 teaspoon cinnamon) and substitute the molasses with maple syrup.
**** I used the olive oil variety of plant butter.
Find more of Nisha’s recipes on Rainbow Plant Life.