Very Chocolaty Chocolate Brownies

Preparation Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4. Grease an 8-by-8-in/20-by-20-cm baking pan with coconut oil. Cover the bottom of the pan with a piece of parchment paper, and then grease the top of the parchment paper. Chop 3 oz/85 g of the chocolate into pieces no larger than chocolate chips. Set them aside. Break the remaining 5 oz/140 g of the chocolate into pieces about 1/2 in/12 mm wide and put them in the top of a double boiler or in a bowl suspended over a pan of barely simmering water. Stir frequently, until the chocolate is melted and smooth. Remove it from the heat and transfer the chocolate to a large mixing bowl. Stir in the coconut oil, and let cool for 10 to 15 minutes. Put the chia seeds in a small mixing bowl and whisk in the coffee. Let sit 5 to 10 minutes until it thickens (this is our egg substitute). Whisk again to make sure there are no lumps. Whisk the sugar into the chocolate mixture. Add the vanilla and the chia mixture and whisk vigorously until blended. In a medium mixing bowl, whisk together the flour, salt, and baking soda. Stir the flour mixture into the chocolate mixture, then fold in the reserved chopped chocolate and the walnuts. Do not overmix. Transfer the batter to the prepared pan and bake for 40 to 50 minutes, until the top feels dry and the brownies feel firm when a toothpick is inserted in the center. Watch them closely during the final minutes of baking to make sure the edges don't burn. Transfer the pan to a wire rack to cool. These brownies are best when they cool overnight or are refrigerated for 2 hours after they come to room temperature. When they are ready to serve, cut into 16 squares. The brownies will stay fresh at room temperature for about 5 days in an airtight container, and they also freeze well. Coconut OilCoconut oil is extracted from coconut meat. We like to use extra-virgin coconut oil, which is not refined, so it maintains all its good nutrients. Coconut oil is an extremely healthy oil because it is readily absorbed into the body, requiring less digestion than other fats, and its acid profile contains immune-supporting nutrients like lauric acid. Coconut oil is great for stir-frying (on medium or medium-high heat) and for baking. Melting Coconut Oil It’s difficult to get an accurate fluid cup measurement when the oil is in its solid form, and coconut oil stays hard at temperatures below 76°F/24°C, so we generally melt the entire jarful and then measure out the oil. Any unused oil will slowly resolidify, and it’s perfectly fine to melt the oil many times. If you need only a small amount of oil, you can use either of the methods below until it seems like there is enough melted oil for your recipe, without having to wait for the entire jar to liquefy. On the stovetop: Place the entire jar of hard coconut oil (with the lid screwed on tightly) in a small saucepan of water over medium-low heat. If the water begins to boil, you can turn off the heat and the coconut oil will continue to melt. As soon as the oil liquefies, remove it from the water, dry off the jar, and measure out the quantity you need. In the microwave: Remove the lid and then place the entire jar of coconut oil in the microwave. Heat on high in 30-second intervals until the coconut oil melts.1 Serving: Calories: 270, Fat: 15g, Carbs: 34g, Protein: 3g, Sodium: 100mg, Dietary Fiber: 8%, Copper: 10%, Magnesium: 10% Nutritional analysis provided by Chronicle Books Reprinted with permission from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman, Marea Goodman. Copyright © 2014 by Myra Goodman, Marea Goodman. Published by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.