Chocolate fudge vegan brownies recipe! Made even sweeter with strawberries and sea salt. From The Wicked Healthy cookbook.
Preheat the oven to 350 degrees F. Line an 8-inch square nonstick pan with parchment paper or lightly coat with spray oil.
Use a fork to stir the flax meal and water in the bowl of an electric mixer or in a mixing bowl, stirring well. Let sit for a few minutes so the flax can absorb the water and thicken up. The consistency will be similar to blended eggs.
Meanwhile, whisk together the flour, baking soda, cocoa powder, and sugar in a small bowl.
To the mixing bowl with the flax, add the melted butter, almond butter, nondairy milk, vanilla, and salt. Mix on medium-low speed or stir by hand until thoroughly mixed. Stop the mixer, remove the bowl, and fold in the chopped chocolate. When mixed, fold in the four mixture and strawberries until the batter is smooth and thick.
Scrape the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles, then scatter the flake salt evenly over the top. Bake until the brownies just start to pull away from the sides of the pan and a knife inserted in the center comes out mostly clean but not quite, about 25 minutes.
Let cool for at least 45 minutes if you can. Then cut into squares and serve.
These are dense, fudgy brownies. If you prefer more cake-like brownies, use about 1 tsp baking powder instead of the baking soda.
Serve with amaretto gelato and plant based whipped cream (both recipes in The Wicked Healthy Cookbook) for a wicked brownie sundae.