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Better Than Bakery Made Brownies

Bold statement. Prove me wrong.

GF. V. SF.


1/2 cup dairy free butter (I use soy free Earth Balance)

2 tbsp ground chia seeds (I buy whole chia and grind them in my coffee grinder) 4 tbsp cold water 1/4 cup non-dairy milk (I use unsweetened almond milk)

3/4 cup sugar

1 tsp vanilla extract

1 tsp espresso powder

1/2 cup GF AP flour (I use Pamela's Artisan Blend)

1/2 cup good quality cocoa powder

3/4 tsp baking powder

1/4 tsp himalayan pink salt (or sea salt) + extra for sprinkling



Preheat oven to 350°

Line an oiled 8" x 8" pan with parchment

To make the egg replacement, mix the ground chia seeds into cold water and let it rest. If it looks like goop, you're doing it right.

Melt the butter on the stove or in the microwave and pour into a large bowl

Mix in your chia eggs, milk, sugar, vanilla, and espresso powder until smooth

Gently fold in the flour, cocoa, baking powder, and salt

(You should have a thick, pourable, shiny brownie batter)

Pour the batter in your pan and top with remaining salt

Bake for 25 minutes or until a toothpick comes out clean


Vicious Variations:

Add in sprinkles, chocolate chips, nuts, or any other mix ins you're craving

Try adding some chopped rosemary or sub smoked salt for an extra fancy brownie experience


Sound Mate:

Dokken - Back For The Attack

Brownies & drunken milk are the true dream warriors

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