Flourless Brownies

Yield: 9x5 inch loaf pan

1 1/2 tbsp ground flax
3 tbsp water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp arrowroot powder
1/2 cup cocoa powder
1/3 natural cane sugar (or turbinado sugar)
3/4 cup almond butter
100g dark chocolate (55% to 70% cocoa), finely chopped
1/2 cup walnuts, chopped (optional)

1. Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the ground flax and water. Let sit a few minutes.
3. Stir in the salt, baking soda, maple syrup, vanilla, arrowroot, cocoa powder, and sugar, in the order listed, until thoroughly combined. The mixture will be very thick.
4. Stir in the almond butter until thoroughly combined. Make sure the almond butter is fully and evenly distributed. The dough will be very thick and sticky.
5. Stir in the chopped chocolate until combined. Use your hands to knead the dough a little bit.
6. Scoop the dough into the prepared pan and flatten.
7. If using, scatter the walnuts on top and press them gently into the dough.
8. Bake for 24 minutes, until the edges are starting to firm up. The middle will still look underdone and will be soft to the touch. The toothpick test will not come out clean. The edges might be higher and the middle will be sunken down a bit. This is normal.
9. Let brownies cool in the pan for 20 to 30 minutes.
10. Store leftovers in an airtight container in the fridge for a few days. Or wrap individually in an airtight container and freeze for 4-6 weeks.

*To make nut-free: swap almond butter for sunflower seed butter and substitute walnuts with 1 tbsp sunflower seeds


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