Ingredients

• Ingredients Units USM Scale 1x2x3x 1/2 cup (113g) non-dairy butter, applesauce or light flavored olive oil 1 1/4 cups (282g) sugar (organic pure cane or coconut) 3 flax eggs (see instructions) 1 tablespoon vanilla extract 1 cup (125g) flour (all-purpose, spelt, whole wheat, or gluten free all-purpose) 2/3 cup (65g) cocoa/cacao powder 1 teaspoon baking powder generous pinch of salt 2 oz. dark chocolate bar, chopped coarse salt, for garnish

Preparation

• Instructions Preheat oven to 350 degrees F. Line and 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below. Flax egg: In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken. Mix: In a medium size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, cocoa powder, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed. Pour: Pour brownie batter into the center of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips. Bake: Place in the center of the oven and bake for 25 – 30 minutes. Cool: Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool. Store: Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.