Vegan Mexican Cacao Brownies

• 3 tablespoons/14 grams ground flaxseed
• Coconut oil, for greasing pan
• 3/4 cup/85 grams garbanzo flour
• 1/2 cup/35 grams natural cacao powder
• 1/4 cup/28 grams tapioca flour
• 1 teaspoon cinnamon
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1 cup/112 grams almond meal
• 1 (3 1/2-ounce/100-gram) bar high-quality chile-infused vegan dark chocolate, coarsely chopped
• 1 1/4 cups/245 grams cane sugar
• 1 cup plus 2 tablespoons/252 grams vegan butter (preferably Earth Balance)
• 1/2 cup/118 milliliters unsweetened almond milk, more as needed
• 1 teaspoon pure vanilla extract
• 1 (9-ounce/255-gram) bag vegan chocolate chips

1. In a small bowl, whisk together the ground flaxseed and 6 tablespoons (89 milliliters) water until mixture has an egg-like consistency.
2. Set aside.
3. Heat oven to 350 degrees.
4. Lightly oil the bottom and sides of a 9-inch-square pan with coconut oil.
5. Line the bottom of the pan with parchment paper.
6. Set aside.
7. In a large bowl, sift together garbanzo flour, cacao powder, tapioca flour, cinnamon, xanthan gum, sea salt and baking soda.
8. Add almond meal and stir until fully incorporated.
9. In a clean, dry metal bowl set over a pan of barely simmering water, melt chile-infused dark chocolate, stirring until smooth.
10. Remove from heat and set aside to cool.
11. Whisk the flaxseed egg again, then place in the bowl of a stand mixer fitted with the paddle attachment.
12. Add sugar, vegan butter, almond milk and vanilla and stir on low.
13. Gradually increase speed to medium-high and continue beating until mixture is fully combined and mostly smooth, 5 to 7 minutes.
14. Add the melted chocolate and beat for 15 seconds.
15. Add the wet ingredients to the dry ingredients and fold with a rubber spatula until fully combined and streak-free.
16. The batter should be thick and gooey, but if its too dry, add additional almond milk, 1 tablespoon at a time, to loosen.
17. Fold about 3/4 of the chocolate chips into the batter, then spread it evenly in the prepared pan.
18. Sprinkle the top with the remaining chocolate chips.
19. Bake until a fork inserted in the center of the brownies comes out mostly clean, about 30 minutes; do not overcook.
20. Transfer the pan to a rack and cool to room temperature.

ground flaxseed, coconut oil, garbanzo flour, natural cacao, tapioca flour, cinnamon, xanthan gum, salt, baking soda, almond meal, chocolate, cane sugar, butter, vanilla, chocolate chips

Taken from cooking.nytimes.com/recipes/1017723 (may not work)