Brownies can come in handy during the winter when our feel good hormone levels are low due to lack of sunlight. Dark chocolate can give your brain the boost it needs and since this recipe is plant-based it’s heart healthy too, so sweeten your Valentine’s day or any day with my favorite brownie recipe.
Makes 9 brownies
1/2 cup Earth Balance buttery spread
1 tablespoon unsweetened cocoa powder
3 squares (1 ounce each) of unsweetened dark baking chocolate
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons ground flax seeds
6 tablespoons warm water
1/2 cup gluten-free all purpose flour or all purpose wheat flour
Preheat oven to 350 degrees.Melt the Earth Balance buttery spread in a medium sauce pan. Dip a pastry brush in the melted butter and lightly coat an 8”X8” baking dish. Dust the greased pan with unsweetended cocoa powder, tapping out any extra. Add the unsweetened dark baking chocolate to the butter. Mix the flax seeds with warm water in a bowl. Once the buttery spread and the chocolate have melted, remove it from the heat and stir in brown sugar, vanilla extract and the flax seed mixture. Add the flour and mix until smooth. Pour into the prepared 8’X8” baking dish. Tap pan on countertop to release air bubbles. Bake the brownies at 350 degrees for 25-30 minutes. Cut into 9 pieces. When cool to the touch, place on a baking rack. Enjoy responsibly!
For variety, add 1/4 cup of raisins and/or chopped roasted nuts to the brownie batter before baking.