Classic Chocolate Brownies with a Twist

These delicious chocolate brownies are a perfect blend of traditional and creative elements. With a rich, fudgy texture and a hint of espresso powder, they offer a delightful depth of flavor that will please any chocolate lover. Suitable for vegans, these brownies are both indulgent and easy to make, making them a perfect treat for young bakers!

Ingredients:

• 1/2 cup vegan butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon espresso powder (optional)
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8x8 square baking pan with parchment paper, letting the paper hang over the sides.
2. Melt the vegan butter in the microwave or in a small pan over the stove. Pour the melted butter into a medium-sized bowl.
3. Add both the brown sugar and granulated sugar to the bowl. Use a whisk to mix the butter and sugars together until it looks like a thick paste.
4. In a separate bowl, prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 5 minutes until it becomes gooey.
5. Add the flax eggs and vanilla extract to the sugar mixture, and mix well until combined.
6. In another bowl, combine the flour, cocoa powder, salt, and espresso powder (if using).
7. Pour the dry ingredients into the wet ingredients and mix gently with the whisk until just combined. Be careful not to over-mix!
8. Fold in the vegan chocolate chips until evenly distributed.
9. Pour the batter into the lined baking pan, using a spatula to smooth the top.
10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
11. Let the brownies cool in the pan for about 10 minutes, then use the parchment paper to lift them out and cool completely on a wire rack before cutting into squares.