Pomegranate Chocolate Chip Brownies

• 3 tablespoons flaxseed, finely ground
• 1/2 cup fresh brewed coffee
• 1/2 cup maple syrup
• 1/4 cup light olive oil
• 1 teaspoon vanilla extract
• 3/4 cup gluten free all-purpose flour
• 1/3 cup natural cocoa
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 cup allergy friendly chocolate chips, divided
• 1/2 cup pomegranate seeds, divided

1. Preheat oven to 350 degrees and line an 8-inch square baking pan with parchment paper; set aside.
2. In a small mixing bowl, combine ground flaxseed and coffee. If you do not have coffee on hand, use warm water. Whisk well and set aside for 5 minutes. This will serve as your "egg" in the recipe.
3. In a large mixing bowl, combine maple syrup, olive oil, vanilla extract, and flaxseed; whisk until well combined. Sift in cocoa, flour, sea salt, and baking soda, in that order, so that the lightest, finest ingredients are sifted first; the heaviest, coarsest ingredients last. Once dry ingredients have been sifted in, mix batter until just combined. Fold in 1/4 cup chocolate chips and 1/4 cup pomegranate seeds.
4. Pour batter into prepared pan. Top with remaining 1/4 cup chocolate chips and 1/4 cup pomegranate seeds. Bake for 25-30 minutes or until cake tester comes out clean. Allow brownies to cool completely on a wire rack. Once cooled, using parchment paper, lift brownies out of pan and onto a cutting board; cut into 2-inch squares.

ground, fresh brewed coffee, maple syrup, light olive oil, vanilla, flour, natural cocoa, salt, baking soda, chocolate chips, pomegranate seeds

Taken from food52.com/recipes/26810-pomegranate-chocolate-chip-brownies (may not work)