Vegan Mocha Brownies

At our house we pronounce that veh-jan mote-cha brownies. Because we like saying things in ways we shouldn't. Also, as far as brownie batters go, this is one of the best. I can still hear my kid scraping the bowl to death.



You'll need:

• 2/3 cup coffee
  
• 1/2 cup canola oil
  
• 2 teaspoons vanilla
  
• 1 tablespoon ground flax seeds
  
• 1/2 cup cocoa
  
• 1 1/4 cups sugar
  
• 1 cup flour
  
• 1/4 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1/4 cup chocolate chips
  

What to do:

1. Preheat oven to 350 and get a pan ready (grease or spray w/ oil). This can make an 8x8 pan, it can fill 6 muffin cups high or 12 muffin cups low, it can make 24 mini-muffin brownies or it can fill a Baker's Edge pan quite nicely. Your choice, people.
   
2. In a bowl, mix the wet ingredients with the flax seed and cocoa.
   
3. In another bowl, sift together the dry ingredients (except chips) and add to the wet ingredients, mixing just until you don't see the whiteness of any flour. Don't go crazy.
   
4. Fold in chocolate chips.
   
5. Fill prepared pan and bake for 20-30 minutes. For mini-muffins, check at 20. For an 8x8, it can go 30 minutes or longer. If using a toothpick to check these, it doesn't have to come out perfectly clean, but should be mostly clean with a little crumb action. (Make sure you don't jab a chip when you're checking!)
   

A bowl full of coffee and ground flax seeds. That's about how I start every morning...


I love the look of a glossy brownie batter.


Fill mini-muffin cups about this full and what you get is:


Tip: The stronger the coffee, the more coffee taste in the brownies, so brew to taste.