Gluten-Free Vegan Brownies are fudgy, yet cakey and delicious. Full of chocolatey goodness and a flaky top it is hard to only eat one!
Prepare flax eggs and set aside (2 TBSP of ground flaxseed plus 6 TBSP of water whisked together and left to sit for 15 minutes).
Preheat oven to 350 °F, grease a 9 x 13 baking pan and set aside.
Using a hand mixer, in a large bowl, combine almond butter, vegan butter and both sugars. Then blend in cocoa powder. Then add pure vanilla extract, milk and flax eggs and mix with hand mixer until completely combined.
Add baking powder and salt, mix well and then beat in as much flour as you can using a hand mixer. Then with a wooden spoon or spatula mix brownie batter well and fold in dairy-free chocolate chips.
Bake for 25-30 minutes. Use a toothpick and place into the center of the brownies, if it comes out without raw batter on it they are finished baking.
*using a food processor or a high-speed blender blend gluten-free rolled oats to make oat flour.
*Flax eggs: 2 TBSP of ground flaxseed plus 6 TBSP of water whisked together and left to sit for 15 minutes.
*I use Earth Balance but you may sub for melted coconut oil.