Vegan Gluten Free Chocolate Brownies - Vegan Brownies Recipe

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How to:
1. Prepare the flax eggs by combining the flaxseed meal and water in a blender, and pulse a couple of times to combine. Set aside to rest for 5-10 minutes.
2. Preheat the oven to 160°C (325°F), then lightly grease a brownie tin with some coconut oil or line with parchment paper. Set aside.
3. In a high speed blender, add the avocado, cacao powder, flax eggs, coconut sugar, nut butter, baking powder, and salt. Process until smooth.
4. Pour batter into a mixing bowl then fold in the chocolate chips. Transfer the batter to the prepared brownie tin, and decorate the top with a few extra chocolate chips, if desired.
5. Bake for 40-45 minutes, or until the edges become slightly dry and when a knife is inserted into the centre, it comes out mostly clean. Remove from the oven and let cool in the pan for 1 hour. The avocado taste is REALLY noticeable if you try these warm, so wait until they have completely cooled before trying them. You can place them in the fridge if you want to speed up the cooling process.
6. Cut into slices and enjoy, or store in an airtight container on the counter for up to 2 days, or in the fridge for up to one week.

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