Yield16 brownies
Prep Time30 minutes
Cook Time30 minutes
Total Time60 minutes
Preheat the oven to 350°F (180°C).
Line an 8x8-inch baking pan with 2 sheets of parchment paper, leaving a few inches of overhang on each end (this will make it easier to pull the brownies out cleanly). You could also grease the pan if you prefer.
In a small bowl or measuring cup, mix the water and ground flax and set aside until thickened (approximately 5 minutes) to create your flax eggs.
In a small saucepan, melt the vegan butter over medium-low heat until melted. Add in the sugar and mix well.
Transfer the butter-sugar mixture to a large mixing bowl and mix in the flax-water mixture, vanilla, and oil.
In a separate bowl, sift the cocoa (or cacao), then add it to the wet mixture and mix well.
Sift together the flour, cornstarch, salt, and baking soda, then mix your dry ingredients into the batter.
Fold in your chocolate chips or chunks (if using).
Pour the batter into your prepared pan, and bake at 350°F (180°C) for 28-32 minutes.
(Warning: This is the most difficult step). Allow brownies to cool completely on a wire rack. Then, cut them, sprinkle some fleur de sel on top (if using), and enjoy!
These brownies are meant to be fudgy, so they may appear undercooked, even though they're fully cooked!
Sifting your dry ingredients is optional, but I recommend it for best results (it helps eliminate clumps).
Measuring with cups is notoriously inconsistent for ingredients like flour and cocoa powder; so I recommend using the gram measurements (with a digital scale) for this recipe.
Store in an airtight container at room temperature for 3-4 days. For longer storage, these brownies can be frozen by wrapping in parchment paper and putting them in freezer bags.