If brownies are your jam, but you can't do flour, sugar or eggs, bookmark this recipe or print it out and sleep with it underneath your pillow. It's that good. Just a few simple ingredients make this recipe a stand-out in a year that more resembles a Shakespearean tragedy. But, really, after a few bites, you'll never even think about 2016 again.
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, allowing for some overhang to remove the brownies when they are cooked and cooled.
In a large bowl, add the ground flax seeds and water and rotate the bowl to stir. Allow it to sit for a few minutes. The flax will soak up the water and will become somewhat gelatinous,
Add the salt, baking soda, maple syrup and vanilla. Mix well.
Add the cocoa powder, coconut sugar and almond butter and stir well to thoroughly incorporate the almond butter. The batter will be very thick--thick enough so that a spatula stands up in the batter. This is what you want.
Now stir in the chocolate and nuts.
Place the batter in the loaf pan and place a piece of parchment paper on top of the batter.
Using your hands, press down on the parchment paper so the batter spreads evenly in the loaf pan. Start in the center and push outward until it's even.
You can remove the paper and, using slightly damp fingers, use your fingers to smooth out the batter.
Bake for 24-28 minutes, until the edges are starting to firm up. The center may look underdone and may be soft to the touch, but fear not. Remove the pan from the oven and allow to cool in the pan on a cooling rack for at least 30 minutes.
After cooling, place the loaf pan in the freezer for 30 minutes. This will ensure they cut beautifully. Cut the brownies into 8 pieces, share and enjoy.
If any leftovers remain, store them in the freezer and thaw in the fridge or at room temperature before eating.