Rather than having a cake-like consistency, these extra chocolatey and extra chewy brownies are more like fudge in their density and moistness. Flaxseed meal is mixed with coffee to make a vegan substitute for eggs.


Credit: Micah A. Leal

Recipe Summary test

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease an 8- x 12-in metal baking pan and line with parchment paper.

  • In a small bowl, stir together coffee and flaxseed meal. Set aside for 5 minutes.

  • Finely chop 1/4 cup of the chocolate chips and place in a large microwave-safe bowl with melted coconut oil. Microwave for 25 seconds and stir until chocolate is completely melted.

  • To the bowl with the coconut oil and chocolate, add the brown sugar, granulated sugar, vanilla, salt, and reserved flaxseed meal mixture. Whisk vigorously until completely combined.

  • Sift the all-purpose flour and unsweetened cocoa over the wet ingredients, and stir until the dry ingredients are incorporated. Take 1/2 cup of the chocolate chips and roughly chop. Fold these chocolate bits into the brownie batter.

  • Pour batter into prepared baking pan, and sprinkle remaining 1/4 cup chocolate chips over the top of the surface, lightly pressing them into the batter. Bake until the center is set when the pan is lightly shaken, 35-40 minutes. Allow to cool completely before cutting.

Chef's Notes

Flaxseed meal or ground flaxseed can be found in many grocery stores including Trader Joe's. For other grocery stores, look in their health food section.