1-First, stir the ground flax and water in a small bowl to make flax eggs, then set it aside to thicken. Don’t forget to preheat your oven to 350°F (175°C) and line a 7×11 inch pan with parchment paper for easy removal later. I love this step because it sets the stage for that perfect bake.

2-Next, melt the vegan butter until it’s fully melted and ready to go. In a large bowl, whisk the melted vegan butter with the granulated sugar and brown sugar until they’re well mixed. Add in the flax eggs and vanilla extract, whisking everything together until it’s evenly combined that’s the secret to a smooth batter!

3-Now, sift the flour and cocoa powder over the bowl, then add the salt and baking powder. Stir it all with a wooden spoon until just combined, and remember not to overmix to keep things fudgy. Fold in half of the non-dairy chocolate chips, pour the batter into your prepared pan, smooth the top, and sprinkle on the rest of the chocolate chips for extra gooeyness.

4-Bake for 35-40 minutes; the brownies might look a bit underdone, but they’ll firm up as they cool. Once done, let them cool in the pan for 15 minutes, then lift them out using the parchment paper and cool for another 15-30 minutes before slicing. For more baking inspiration, try our apple oat muffins recipe if you’re in the mood for something fruity.