Start to make the flax-eggs: Mix the ground flax seeds into the hot water and set aside for about 5 minutes until jelly.
Preheat the oven to 355°F (175 °C). Grease an 11x7-inch baking pan (or similar size) with a bit of vegan butter and then line with additional baking paper *as pictured in my blogpost!. (The previous greasing helps the baking paper stick to the pan).
Slowly melt the vegan butter in a saucepan. Add the sugar and vanilla and stir until well combined.
Sift the flour, cocoa, baking powder, and salt into a large mixing bowl and give it a good whisk. Add the melted butter mixture, non-dairy milk and flax-eggs, and stir just until well combined (but please do not overmix). Finally, fold in half amount of the chocolate drops.
Add the dough into the prepared baking pan and smooth it out. Sprinkle over the remaining chocolate drops and bake for about 30 minutes, or until desired consistency. (The longer you bake the brownies, the drier they get. So if you want moist brownies, make sure not to overbake them.)
Let the brownies cool for 15 minutes. Then, using the overhanging baking paper, lift the brownies out of the pan and allow to cool for another 10 minutes.
Now you can slice and enjoy the brownies!
You can store the brownies covered in the fridge for about 5 days, or freeze and thaw whenever you want.
Please read the text above for further information about this recipe.
Nutrition is calculated automatically and should be used as estimate.