Epic Brownies

Okay, I know there are two other brownie recipes on here so far, so first off - FORGET THEM.  These are the best brownies in the world.  No joke.  Now let's get down to business.


Epic Brownies


3 Tbsp water
2 Tbsp flax meal
1 3/4 c flour
1/4 tsp baking soda
7 Tbsp cocoa powder
1/3 c semi-sweet chocolate chips
1 tsp instant espresso powder
3/4 tsp salt
1/4 c boiling water
1 1/2 cups sugar
6 Tbsp margarine (I use nondairy Earth Balance, normal butter would work)
1 1/2 tsp vanilla


Whisk together the water and flax seed meal and let it sit for about 10 minutes until it gets gooey.  This happens to be an egg replacement method, so you probably could replace it with 1-2 eggs, but I've never tried it. 


Place the oven rack on the lowest position it can be and preheat the oven to 350.  Line a 8x8 inch pan with parchment paper.  I typically do this by getting a big sheet bigger than the pan, then cutting squares from the corners so it fits in the pan nicely, with tabs coming out of the top so you can pull the brownies out easily.


In a bowl, add the cocoa powder, chocolate chips, espresso powder and the salt.  Add the boiling water and stir until everything is melted.  Next add the sugar, margarine, vanilla and flax mixture.  Mix until smooth. Add the flour and mix until combined - you may need to use your hands. 


Note: The mixture gets REALLY thick and you'll be wondering how on earth these will turn into brownies, especially if you're used to making boxed brownie and such.  But believe me, it works and they are amazing.


Move the batter to the baking pan with the parchment and use your hands/spatula to press it into place.  Bake 35 minutes (oven rack on the lowest rack!).  Let the baking dish cool on a cooling rack for 1 hour.


Use all your will power not to dig into them until they are completely cool. You can easily pull out the brownies with the parchment paper to help them cool once the pan isn't hot. If you try to cut them before they are cool, they tend to fall apart.  I know this from experience because they are so tempting when they come out of the oven.