step 1

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick canola oil spray and line with a sheet of parchment paper. 

step 2

Make flax eggs – add flaxseed meal and water to a small bowl. Stir to combine. Set aside and allow to thicken.

step 3

In a medium-size saucepan add the vegan butter. Place over low heat and melt. Once butter has melted, remove pan from heat and stir in the sugar. Return pan to heat and heat until mixture is hot, but not bubbling. Some of the sugar will melt and the mixture will look shiny. 

step 4

In a medium size bowl, combine the cocoa powder, baking powder, salt, and espresso powder. Whisk to combine. Add the warm vegan butter/sugar mixture and vanilla extract, stir to combine. Add the flax eggs and stir until smooth. Add the gluten free flour and mega chocolate chunks, stir until combined.

step 5

Pour the batter into the prepared pan and smooth to an even layer with a spatula. Bake for 32-37 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Remove from the oven and sprinkle with flaky sea salt. Let cool on a wire rack before cutting.