One flaxseed egg is made by grinding up one heaping tablespoon of flaxseeds into flaxseed meal, and the combining one heaping tablespoon of flaxseed meal with 3 tablespoons of water. Let the mixture sit for about 10 minutes or so to thicken. This recipe is based on my decadent fudge brownies. 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.
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.