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    Fudgy Vegan Brownies


    • 4 Flax Eggs (4 tbsp Ground Flax Seed + 3/4 cup (180ml) Water)
    • 3/4 cup (180g) Organic Virgin Coconut Oil, melted
    • 1/2 cup (150g) Tahini Sesame Seed Butter
    • 2/3 cup (160g) Maple Syrup
    • 1 cup (210g) Organic Coconut Palm Sugar
    • 1/2 cup + 2 tbsp (160g) Oat Flour
    • 1 1/2 cups (155g) Cacao Powder
    • 1/4 tsp Salt


    1. Preheat oven to 350°F. Grease a glass 8x8 pan with oil or line with parchment paper.
    2. In a bowl mix together ground flax and water. Set aside for 10-15 minutes to thicken.
    3. Once the flax and water mixture has thickened add in the melted coconut oil, tahini, maple syrup, and coconut sugar. Whisk together until fully combined.
    4. In a separate bowl whisk together the oat flour, cacao powder, and salt.
    5. Gradually add the dry ingredients to the wet and fold together until just combined.
    6. Pour into the prepared glass pan. Bake for 25-30 minutes.
    7. Let cool completely before cutting.


    NOTE: Store brownies in an airtight container on the counter for 1 week or in the freezer for up to 6 months.


    Prep Time:25 minutes
    Bake Time:25-30 minutes
    Total Time: 50-55 minutes
    Yield: 16 pieces