Fudge-Tastic Organic, Gluten-Free and Vegan Brownies

Mix 7g of flaxseed powder with 4 tbsps of water and 1 tsp of coffee powder, if using. Set aside for at least 20 minutes.

Line an 8x8 baking tray with parchment paper, leaving extra at the ends for ease of removal. Preheat the oven to 175°C.

Sift the chickpea flour, cocoa powder, and salt into a large bowl.

Heat 88 mL of water in a pan until hot but not boiling. Add 66g of raw or cane sugar and stir until dissolved. Add the coconut sugar to the simple syrup.

Heat 75 ml of coconut oil in another pan until hot but not boiling. Add 50g of vegan chocolate and stir until melted.

Combine the wet ingredients with the dry ingredients, stirring until just combined. Add the vanilla extract and give it one last stir. The batter will be slightly thick.

Pour the batter into the prepared baking tray and bake at 175°C for 30 to 35 minutes, or until a toothpick comes out clean or with a few crumbs.

Cool the brownies in the tray for 30 minutes, then remove and let them cool on a stand for approximately 2 hours.