CHOCOHOLIC FUDGE BROWNIES with SEA SALT and DRIED STRAWBERRIES
MAKES AN 8-INCH SQUARE PAN OF PURE DECADENCE
My family loves chocolate. I made these brownies one night as a late-night snack, and they went crazy for them. We had some freeze-dried strawberries on hand, and with a sprinkle of flake salt on top, the combo just bowled them over. I mean, what’s not to love? —CHAD
2 tablespoons golden flax meal
3 tablespoons water
1½ cups unbleached all-purpose flour
¾ teaspoon baking soda
½ cup Dutch process cocoa powder
1 cup organic cane sugar
¼ cup plus 2 tablespoons plant-based butter (sticks, not whipped margarine), melted
¼ cup almond butter
½ cup nondairy milk
½ tablespoon vanilla extract
1 teaspoon fine sea salt
4 ounces dark chocolate bar, chopped or shaved
¼ cup (or more) freeze-dried strawberries
½ teaspoon flake salt, for finishing
Preheat the oven to 350ºF. Line an 8-inch square nonstick pan with parchment paper or lightly coat with spray oil.
Use a fork to stir the flax meal and water in the bowl of an electric mixer or in a mixing bowl, stirring well. Let sit for a few minutes so the flax can absorb the water and thicken up. The consistency will be similar to blended eggs.
Meanwhile, whisk together the flour, baking soda, cocoa powder, and sugar in a small bowl.
To the mixing bowl with the flax, add the melted butter, almond butter, nondairy milk, vanilla, and salt. Mix on medium-low speed or stir by hand until thoroughly mixed. Stop the mixer, remove the bowl, and fold in the chopped chocolate. When mixed, fold in the flour mixture and strawberries until the batter is smooth and thick.
Scrape the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles, then scatter the flake salt evenly over the top. Bake until the brownies just start to pull away from the sides of the pan and a knife inserted in the center comes out mostly clean but not quite, about 25 minutes.
Let cool for at least 45 minutes if you can. Then cut into squares and serve.
OPTIONS
These are dense, fudgy brownies. If you prefer more cake-like brownies, use about 1 teaspoon baking powder instead of the baking soda.