Flax Seed Brownies
Indulge in the rich, chocolatey goodness of Flax Seed Brownies, a healthier twist on a classic dessert! These fudgy treats swap traditional eggs for a nutrient-packed flax egg replacement, making them a great option for egg-free lifestyles. Crafted with a luscious blend of melted semi-sweet chocolate chips and unsweetened cocoa powder, these brownies deliver a deep chocolate flavor with just the right amount of sweetness from granulated and brown sugars. Optional chopped walnuts provide a delightful crunch, while the prep time is a swift 15 minutes, making them both decadent and convenient. Perfect for baking enthusiasts seeking a guilt-free indulgence, these flax seed brownies are easy to prepare and yield 16 irresistible portions. Whether you're catering to dietary preferences or just seeking a unique spin on brownies, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Ground flax seeds
- 6 tablespoons Water
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking powder
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or grease it lightly.
In a small bowl, mix the ground flax seeds with water to make a flax egg replacement. Let it sit for 5-10 minutes until it thickens.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the semi-sweet chocolate chips until smooth and fully melted. Set aside to cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vanilla extract. Add the prepared flax mixture and whisk until smooth.
Gradually mix in the melted chocolate and butter mixture until fully incorporated.
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Slowly fold this dry mixture into the wet mixture. Be careful not to overmix.
If desired, gently fold in the chopped walnuts for added texture.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before slicing into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 611.2 g | 222% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 436.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
