1 cup coconut oil
4 oz. semisweet chocolate chips
1 tsp vanilla
2 tsp instant coffee powder
1/2 cup hot water
1 cup white sugar
1 cup dark brown sugar
2 cups white whole wheat flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 Tbsp ground flax seeds
6 Tbsp hot water
Preheat oven to 350°F and grease an 8 x 8 pan.
In a small mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
In a small bowl, stir together the ground flax and 6 tablespoons of hot water. Set aside to get goopy.
In a small pot, melt the coconut oil and chocolate chips together over low heat.
Mix the coffee powder with the 1/2 cup of hot water in a large mixing bowl. Pour in the melted chocolate mixture. Whisk in sugars and vanilla. Stir in the flax mixture.
Then stir in the dry ingredients.
Pour the batter into the greased baking pan and bake for 30-35 minutes. The brownies are done just when a toothpick comes out clean or just before.
Let cool completely before serving. When I make these, they puff up a lot so there are some parts that are crunchy and some that are raw. Otherwise they will completely fall apart. Once the brownies are set, they'll be a little coconut oil greasy. That's totally normal. If you store them in the fridge, they'll get a little coat of solidified coconut oil on the bottom.