Chocolate Chunk Brownies

Iresistible chocolate goodness in every bite.

These incredibly adult brownies were a surprising hit at the opening two weeks. Slightly altered from Nora Cooks recipe, my rich, fudgy dessert for sophisticated chocoholics omits vanilla (for a pure chocolate brownie flavor) and butter (coconut oil or use Miyoko's Kitchen butter instead) and uses Food Empowerment Project approved chocolate/cocoa powder. Divine Cocoa is a favorite alongside Theo Chocolate brand. I also included chopped walnuts for extra texture-- amazing interlude with the decadent chocolate chunks.

Chocolate Chunk Brownies Ingredients and Preparation

4 tablespoon flaxmeal
1/2 cup + 2 tablespoon water
1 cup sugar
1/2 cup brown sugar, packed
1 cup flour
1 cup cocoa powder
2/3 cup coconut oil, melted
1 teaspoon salt
1 half Theo Chocolate Baking Bar, chopped
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Whisk flaxmeal and water together. Set aside for five minutes.
Mix sugars, coconut oil, and vanilla.
Separately, sift flour, cocoa powder, and salt.
Combine wet and dry ingredients. Add flax egg, chopped chocolate, and walnuts.
Pour into a parchment paper lined baking pan. Bake for 25-30 minutes.
Cool before cutting.