If you search for brownies on this site, you will find many variations: cake-like, coconut flour, cheesecake, decadent brownies, and so on. Here's my latest and current favorite: decadent fudge brownies made with flaxseed eggs instead of chicken eggs. They're based on my original decadent brownies.
And in case you're wondering, there is no loss of texture or flavor here. The trick is to use fresh flaxseeds. Grind them in a spice grinder or coffee bean grinder, and then combine the flaxseed meal with water and let it sit for about ten minutes to thicken. Use one flaxseed egg in place of one chicken egg.
I use creamy, unsalted dry roasted almond butter for these, but feel free to use your favorite nut or seed butter. The roasted version has a much better flavor in general. Also choose a high quality unsweetened chocolate to get the best brownie flavor. Enjoy!
Flaxseed Brownies
Ingredients
- 1 cup almond butter creamy, unsalted
- 1 flaxseed egg see recipe notes
- ¾ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup cacao powder or cocoa powder
- 2 ounces unsweetened chocolate
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325° F.Â
- Combine the almond butter, flaxseed egg, maple syrup, salt, baking soda, and vanilla extract. Mix with a spoon or spatula until well blended. You can also use a mixer.
- Add the melted chocolate and blend into the batter with a spatula.
- Add the cacao powder and gently blend into the batter with a spatula to avoid creating a brown cloud of cacao above your mixture.
- Scoop the batter into a 8 by 8 inch baking dish and spread it with a flexible spatula to distribute the batter evenly. It doesn't have to be perfectly smooth.
- Bake for 30 minutes or until a toothpick inserted in the center comes out mostly clean. If it's gooey, bake for another 5 to 10 minutes.
- Cool completely. Store at room temperature for a few days or in the refrigerator for several weeks.
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