Vegan Toasted Coconut Chocolate Chunk Brownies

Step 1

Pre-heat your oven to 350F/180C. Spray 12 muffin cups with cooking spray or line them with silicone muffin liners.

Step 2

In a small bowl, xix together the ground flaxseed and water and set aside to thicken.

Step 3

Prepare your chocolate bar by chopping it into chunks. You'll be melting half of the pieces and stirring in the remaining half towards the end of the preparation.

Step 4

In a larger bowl, whisk together the flour and cocoa powder until smooth.

Step 5

In a small sauce pan over low heat, melt the coconut oil. Once the coconut oil is melted, turn off the heat and add in 1/2 of the chocolate bar chunks. Stir until fully combined and smooth. Add the coconut sugar and vanilla extract to the oil and chocolate mixture and stir to combine.

Step 6

Add the chocolate liquid into the flour and cocoa mixture, as well as the 2 flax eggs. Stir until just combined.

Step 7

Fold in the remaining 1/2 of the chocolate bar chunks and the toasted coconut.

Step 8

Add 2 tablespoon of batter to each muffin cup.

Step 9

Bake for about 10-12 minutes, checking often towards the end of cooking as baking times may vary.

Step 10

Allow the brownies to cool completely before removing from the pan and serving.