3.5 oz bittersweet chocolate chopped
1/2 cup brown sugar
3/4 cup sugar
3 eggs
2 tsp vanilla
1/4 cup whole wheat flour
1/2 tsp salt

3 Tbsp ground flax seeds
1/2 tsp ground cinnamon
1 cup toasted almonds, pecans, walnuts (optional), chopped coarsely
1/2 cup plump, moist raisins (optional)
1 cup soy or almond milk
9 oz bittersweet chocolate, chopped

1. Preheat oven to 300 ºF.
   
2. Lightly grease an 8” x 8” pan and line with enough parchment paper to overhang two opposite sides.
   
3. Place the chocolate in a bowl. Set the bowl in a sauté pan filled with simmering water.
4. Stir with a rubber spatula until the chocolate is melted.
5. Add the sugar and stir to dissolve the sugar somewhat.
6. Remove the bowl from the pan, stir in the salt and vanilla and let sit for 5 minutes.
7. Whisk together the flour, flax seeds and cinnamon.
8. Whisk one egg at a time into the chocolate. Blend until smooth.
9. Sprinkle the flour/flax mixture over the batter and whisk briefly until smooth.
10. Add the nuts and/or raisins, if using.
11. Spread evenly in the prepared pan.
12. Bake for only 25 - 30 minutes. The centre should remain soft to the touch. A toothpick will come out slightly sticky with batter. That’s okay. The brownies set as they cool. DO NOT OVERBAKE! Brownies should be fudgy!
13. While the brownies are baking make the glaze. Place the chopped chocolate into a bowl.
14. Heat the soy or almond milk until it just comes to a boil.
15. Pour over the chocolate and let sit for about 10 minutes.
16. Whisk until smooth. Set aside to thicken.
17. Remove from the oven and let cool completely. Lift out of the pan and turn upside down on a cooling rack set over a plate lined with parchment paper.
18. The glaze will have cooled and thickened a bit by now. If too thick, set it back in the pan with simmering water and stir gently with a rubber spatula until it is barely warm.
19. Pour over the brownie and let it drip off the sides.
20. Using a wide spatula, lift the brownie slab onto a cutting board and place in the fridge until the glaze is cool.
21. Cut into neat slices with a knife wiped clean with wet cloth after every slice.

1. Glaze is, of course, optional, but very good! Left-over glaze can be frozen. Reheat gently over simmering water. Use to dip cupcakes, drizzle on cakes or as a base for fruit fondue.
2. Brownie slabs may be frozen for up to 6 months, wrapped well in plastic wrap and then foil.

Chef Bio