Instructions

• Preheat the oven to 350°F and position a rack in the center. Line a 9" x 5" loaf pan with parchment paper (or spray it with cooking spray).
• Make the flax "eggs": in a small bowl stir together 2 Tbsp ground flax seed and 6 Tbsp water. Let sit about 15 minutes, stirring occasionally, until thickened to the consistency of beaten eggs.
• Melt the coconut oil: measure 1/2 cup + 1 Tbsp coconut oil and melt in a small saucepan over low heat or in short bursts in the microwave. Let it cool slightly so it is liquid but not very hot.
• Combine the wet ingredients: transfer the flax mixture to a stand mixer or a medium mixing bowl. Add 1/2 cup creamy unsweetened almond butter and the melted coconut oil. Beat or whisk until the mixture is smooth and creamy.
• Add the remaining ingredients: to the wet mixture add 2/3 cup raw cacao powder, 1/2 cup finely ground almond flour, 2/3 cup coconut sugar, 2 tsp peppermint extract, 1/2 tsp sea salt, and 3/4 cup vegan chocolate chips. Stir or beat until everything is well combined—the batter will be thick and slightly crumbly.
• Transfer the batter to the prepared loaf pan and smooth the top evenly with a spatula.
• If using, sprinkle 2 candy canes (chopped) over the top and gently press them into the batter to adhere.
• Bake on the center rack at 350°F for 25–35 minutes. For fudgier brownies bake about 25 minutes; for cakier brownies bake 30–35 minutes. The brownies are done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
• Remove the pan from the oven and let the brownies cool in the pan on a wire rack for 30 minutes. Use the parchment to lift the brownie block from the pan, transfer to a cutting board, slice into squares, and serve.