Chocolate Brownies

Servings: 12 | Vegan, Gluten-Free

Recipe & Photography by Leesa Morales, MScN


  • 2 tbsp Ground Flaxseed
  • 4 tbsp Fresh Water
  • 1/4 cup Maple Syrup
  • 1/4 cup Olive Oil
  • 1/2 cup Coconut Sugar
  • 1 1/2 cup Almond Butter
  • 1 tsp Vanilla Extract
  • 1/2 cup Organic Cacao Powder
  • 1tsp Baking Soda
  • 1/4 tsp Sea Salt


  • Whisk together the flax and water. Set aside.
  • In a large mixing bowl, combine the maple syrup, olive oil, coconut sugar, almond butter, and vanilla extract. Stir well. Add the flax mixture and stir.
  • In a separate bowl, whisk together the dry ingredients. Add to the wet batter and stir gently until just combined.
  • Transfer to an 8” cast iron skillet or 8x8” square dish.
  • Bake for 40 minutes at 325F, or until the top is no longer glossy and the edges start to pull away from the pan.
  • Let cool for 10 minutes before slicing or just dig right in and make a mess because hot brownies are lit. Raspberries, cashew butter, and flaky sea salt highly recommended!

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