3/4 cup unsweetened almond milk, at room temperature
2 tbsp milled flax seed
1/2 tsp apple cider vinegar
1 cup of all-purpose flour (or whole wheat pastry flour)
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups of semisweet chocolate chips
4 tbsp coconut oil
3/4 cup sugar
1 tbsp vanilla extract
Preheat your oven to 350 degrees. Line an 8-inch square pan with parchment paper with some popping over the edges so you can lift the brownies out later.
In a small glass, whisk together the almond milk, milled flax seeds, and vinegar.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Place in microwave for 1 minute, stir, and then microwave in 30 second increments, removing to stir well until all of the chocolate has melted. This should only take about 2 minutes, as you want to be careful not to scorch the chocolate.
When the chocolate is melted, add in the sugar and vanilla and stir well. Next, add in the milk mixture slowly, whisking to incorporate.
Pour the chocolate mixture into the flour mixture and stir well.
Pour the mixture into the pan and spread it around so it's even. Bake until a toothpick comes out clean, 35-40 minutes. Let the pan cool for 10 minutes, then lift the brownies out and cool completely on a wire rack. It is important to let the brownies cool completely or they will become a crumbly mess!