Fudgey Hazelnut Brownies

• 1/4 cup flax seed
• 3/4 cup water
• 1/4 cup applesauce
• 1/4 cup coconut oil
• 16 dates
• 1/2 teaspoon molasses
• 1 cup cocoa
• 2 teaspoons baking powder
• 2 teaspoons espresso powder
• 1 tablespoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup nut meal
• 1/4 cup almond milk

1. Preheat oven to 350. Grease an 8"x8" pan.
2. Combine flax seed and water. Set aside 5 minutes.
3. 3. Stir together applesauce, coconut oil, and processed dates. Stir in cocoa, baking powder, espresso, and vanilla. Add flax seed mixture; stir til smooth. Add the flour and/or hazelnut meal; stir til just combined. If brownie mixture is too thick, add in milk 1 tbsp at a time til desired consistency (the batter will be quite thick). Don't over-mix. (Over-mixing can prevent brownies from rising). Spread into pan.
4. Bake for 30 minutes or until a toothpick poked in the center reveals wet crumbs.
5. Cover and let sit overnight before cutting/serving (this helps reduce the whole wheat texture).

flax seed, water, applesauce, coconut oil, dates, molasses, cocoa, baking powder, espresso powder, vanilla, whole wheat flour, nut meal, almond milk

Taken from www.yummly.com/recipe/Fudgey-Hazelnut-Brownies-991130 (may not work)