¼cupcoconut oilrefined for no coconut flavor, or unrefined for hint of coconut flavor
Preheat oven to 350 degrees Fahrenheit.
Create a flax egg by mixing together the flax seed meal and cold water in a small bowl. Set aside.
In a medium mixing bowl, whisk together the dry ingredients.
Cut/smash the avocado into the dry ingredients with a fork until the pieces are very small. It's OK if you still have a few lumps.
In a small microwave-safe bowl, melt the maple syrup, coconut oil, and vegan chocolate chips together (30 seconds - 1 minute), and stir. Or do this on the stove-top in a small saucepan.
Add the melted mixture and flax seed egg to the dry ingredients and mix until the dry ingredients are well incorporated.
Line an 8x8-inch square baking dish with parchment paper and gently press the brownie batter into it with a silicone spatula or the back of a spoon. Sprinkle a few more chocolate chips on the top, if you like!
Bake at 350 degrees for 18-20 minutes. Allow to cool for a bit, slice, and enjoy!
Baking tip: Be careful not to over-bake your brownies especially if you like them a bit moist! These brownies get a nice light crust on top but are fudgy, gooey wonders on the inside! The best of both worlds in my book! Storing leftover brownies: Store s in a covered container on the counter for a few days, and up to a week in the refrigerator. I LOVE this baking dish with a lid because I can bake the brownies in it and then keep the leftovers in there without transferring them! Still have some left? Try wrapping them up and freezing them individually for a lunchbox treat down the road!
Add nuts: If you love chopped nuts in your brownies, add ½ cup chopped walnuts (or other nuts!) to your dry mixture just after you cut in the avocado!No avocado on hand but still want to make brownies? Just double the coconut oil and leave out the avocado! Or, try replacing the avocado with smashed ripe banana instead (this adds a light banana flavor).