1 cup all-purpose flour (use whole wheat if you want to be really healthy)
1 cup unsweetened cocoa powder
1/2 cup packed light brown sugar
1/4 cup granulated (white) sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk (can substitute regular milk)
2/3 cup canola oil (or melted coconut oil)
1 Tablespoon vanilla extract
2 Tablespoons ground flaxseed
2/3 cup miniature semi-sweet chocolate chips (omit at own risk)
NOTE: These brownies are vegan without chocolate chips or with vegan chocolate chips.
Preheat oven to 330◦F. Line a 9x13 inch rectangular pan with parchment paper.
In a large bowl, whisk together the first six dry ingredients.
In a separate medium bowl, whisk together the milk, oil, vanilla, and flax.
Stir liquid ingredients into dry ingredients. Stir in chocolate chips.
Spread mixture evenly into prepared pan.
Bake for exactly 16 minutes. They may seem a little underdone, but they should be. They will firm up upon cooling.
Cool then refrigerate. They may be enjoyed as is, but I bet you'll prefer them as they appear pictured below. Details in tomorrow's post!
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