Brownies with milk

It seems like the brownie is one of those unattainable ‘perfect’ recipes. This is by no means my claim to the ideal brownie, but its got a double shot of chocolate and two chocolate enhancing additives, so makes my chocolate-loving palate happy. I am not sure which category these fall into, but after a stay in the fridge I think they are borderline fudgy, (but not the almost uncooked variety) regardless they are most excellent with a tall glass of chilled (instert nondairy alternative of your choice)milk.

Double Duty Chocolate Brownies

2 tablespoons Earth Balance (or other vegan butter)

3/4 cup semi-sweet chocolate chips

2 teaspoons vanilla extract

1/2 teaspoon balsamic vinegar

5 tablespoons water

1 tablespoon instant coffee granules

2 tablespoons ground flaxseed

1 tablespoon ground chia seeds

6 tablespoons applesauce

1 cup spelt flour

2 tablespoons cocoa powder

1/2 cup sugar

1/2 cup chocolate chips

1/8 cup chopped walnuts (if desired, or use more, I was just using up some lying around)

Preheat oven to 350F. Oil an 8×8″ square glass pan and set aside. Melt butter and 3/4 cup chocolate chips together in a bowl. Add vanilla extract and balsamic vinegar to butter and chocolate mixture. Mix instant coffee, flax, and chia with water and stir into chocolate along with applesauce. Combine flour, sugar and cocoa in a separate bowl. Pour in wet mixture and stir until combined. Add chocolate chips and walnuts, mix to combine. Pour into pan and bake for 45 minutes or until a toothpick inserted in comes out clean. Allow to cool before slicing and eating (if you have more self control than I)