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1
Preheat oven to 350F.
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2
Line a 9 inch square pan with parchment and grease all sides with non dairy butter or oil.
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3
In a small bowl, whisk together the ground flax and water and set aside.
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4
In a blender or processor, process almonds into a meal/flour.
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5
Sift out large pieces.
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6
In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).
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7
In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted.
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Stir well and add in flax egg, sugar, vanilla, and milk.
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Whisk.
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Pour wet mixture over dry mixture and stir well.
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The mixture will be VERY dry, but not to worry keep mixing!
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Now fold in the walnuts and remaining 1/4 cup chocolate chips.
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Scoop thick batter into prepared pan and place a piece of parchment on top.
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14
Spread with hands or a pastry roller until smooth and even.
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15
Bake for 35-37 minutes at 350F and allow brownies to cool in pan for about 1.5 hours.
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16
DO NOT REMOVE BROWNIES (uh oh Im screaming!)
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until completely cool or they will crumble...you were warned!
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After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack.
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Cool completely.
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20
I like to leave my brownies out overnight (uncovered) and cut them in the morning.
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Store in an air-tight container.
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22
Will stay fresh for up to 3 days.
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23
Recipe by Angela Liddon.
