Double Chocolate Brownies

Preheat oven to 350ºF.

To make the egg replacement, place the ground chia seeds in a small dish. Add the water and stir to combine. Let the mixture gel for 5 minutes before using.

Halve the avocados and remove the pit. Spoon the avocado pulp into a medium sized bowl. The work bowl of your mixer is perfect for this. Mash the avocado against the sides of the bowl using a fork. Scrape the sides down. Add in the sugar, egg replacement and vanilla extract. Mix to combine.

Next, add in the baking cocoa, whole wheat flour, baking soda, baking powder and salt. Mix at medium speed for 2 minutes or until well combined. Some green flecks will be visible. Fold in the vegan chocolate chips.

Line a 9 inch square baking pan with parchment paper (allow paper to hang over 2 sides) and spray with cooking oil.

Spoon batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a tester inserted into the center comes out clean and the brownie surface appears dry and not glossy. Test brownie for doneness in several places to ensure that the tester did not go through a melted chip. Remove from oven.

Let it cool in the pan for 5 minutes. Using the parchment paper as handles, remove brownie from pan to a wire rack and cool completely. Remove parchment paper and cut into 12 regular sized brownies or 9 come-to-momma sized brownies. Dust with powdered sugar and cocoa before serving, if desired.