Vegan Brownies

¼ cup natural, unsalted almond butter

½ cup organic dark brown sugar

⅓ cup pure maple syrup

¼ cup + 2 tablespoons melted coconut oil¾ cup unsweetened cocoa powder

1 teaspoon almond extract or vanilla

¼ teaspoon salt

2 flax egg, or egg replacement (2 tablespoons ground flax + 6 tablespoons water whisked together, set for 15 mins)

¼ cup + 2 tablespoons white whole wheat flour

½ cup vegan chocolate chips

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Preheat oven to 325°F.

Line an 8x8 baking pan with parchment paper or greased foil.

Set aside in a medium bowl, whisk together almond butter, brown sugar, maple syrup and melted coconut oil.

Whisk until it resembles caramel.

Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary.

Add in almond extract and salt.

Stir just a few times to gently incorporate.

Add flax eggs in, whisking until well incorporated.

In thirds, whisk in the flour. As the batter gets harder to whisk, switch to folding with a rubber spatula.

Fold until well incorporated and no flour patches remain.

Gently fold in chocolate chips.

Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.

Bake for 25-30 mins.

Cool for 1 hour, or until completely cool. Slice. Enjoy!