Double Chocolate Brownies

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Ground Chia Seeds
• 6 Tablespoons Water
• 2 whole Ripe Avocados
• ¾ cups Sugar
• 1 teaspoon Vanilla Extract
• ⅓ cups Baking Cocoa
• 1 cup Whole Wheat Flour - I Used A Soft White Wheat
• ½ teaspoons Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• ⅓ cups Vegan Chocolate Chips - I Used Lily's Dark Chocolate

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.

2. Stir the ground chia seeds and water together in a small bowl and let sit 10 minutes until thickened.

3. Mash the ripe avocados in a large bowl until smooth.

4. Whisk the chia mixture, sugar and vanilla extract into the mashed avocado until fully combined.

5. Whisk in the baking cocoa, whole wheat flour, baking soda, baking powder and salt until no dry streaks remain.

6. Fold in the vegan chocolate chips, then spread the batter evenly into the prepared pan.

7. Bake for 30 to 35 minutes, until the top looks set and a toothpick inserted in the center comes out with moist crumbs.

8. Cool the brownies in the pan for 20 minutes before lifting out and cutting into squares.