Double Chocolate Chip Brownies

• 1-1/2 Tablespoon Ground Flax Seed
• 5 Tablespoons Water
• 1 Tablespoon Instant Espresso Powder
• 1/4 cups Boiling Water
• 1/4 cups Bittersweet Chocolate Chips
• 6 Tablespoons Earth Balance Buttery Spread, Melted
• 1 Tablespoon Canola Oil
• 1 teaspoon Vanilla Extract
• 1/2 cups Whole Wheat Pastry Flour
• 1 cup All-purpose Flour
• 1 cup Cane Sugar
• 1/2 cups Unsweetened Dark Chocolate Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/3 cups Chocolate Chips

1. Preheat oven to 350 F.
2. In a small bowl, combine the flax seed together with 5 tablespoons of tap water. Set aside.
3. In a large glass work bowl, combine the instant espresso powder and boiling water and stir together until dissolved. Then add the chocolate chips and Earth Balance, and stir until melted. To fully melt all the chocolate chips, you may need to place the bowl in the microwave in 10 second intervals, stirring after each interval.
4. When the mixture has melted and cooled slightly, add in the canola oil, vanilla extract and ground flax mixture.
5. Add in the remaining ingredients and stir until just combined.
6. Pour mixture into a lightly greased 8 x 8 inch baking dish and bake for 12-15 minutes, being sure not to over-bake! The middle should still be slightly gooey.
7. Cool in the pan on a cooling rack for at least 30 minutes, then slice and eat!
8. Recipe adapted from Cooking Light 2008.

ground, water, espresso powder, ubc, ubc, buttery, canola oil, vanilla, whole wheat pastry flour, allpurpose, sugar, chocolate cocoa, baking powder, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/double-chocolate-chip-brownies/ (may not work)