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Step 2: Melt and Mix the Wet Ingredients

In a large mixing bowl, whisk together melted coconut oil and jaggery or brown sugar until the mixture looks glossy and slightly thick. Add the flax egg (or mashed banana) and vanilla extract, whisking well to combine.

Now pour in the almond milk, stirring until the mixture becomes smooth and cohesive. The base should smell rich and aromatic with hints of vanilla and cocoa.

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Step 3: Combine the Dry Ingredients

In another bowl, sift together plain flour, cocoa powder, baking powder, and salt. Sifting helps avoid lumps and ensures even mixing.

Gradually fold the dry mix into the wet mixture using a spatula. Stir until you get a thick but pourable batter. Avoid over-mixing; a few streaks of flour are perfectly fine.

At this stage, fold in the dark chocolate chunks and chopped nuts, if using. They will melt slightly while baking, giving pockets of gooey chocolate and crunch.

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Step 4: Pour and Pre-Bake Setup

Line an 8x8-inch square baking pan with parchment paper or lightly grease it with coconut oil. Pour the brownie batter into the pan and spread evenly using a spatula.

For an extra indulgent touch, sprinkle chocolate chips and a pinch of sea salt on top; this enhances both flavour and texture once baked.

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Step 5: Bake the Brownies

Preheat your oven to 180°C (350°F). Bake the brownies in the middle rack for 25 to 28 minutes.

Check by inserting a toothpick; it should come out mostly clean with a few moist crumbs. Overbaking can dry them out, so keep an eye around the 25-minute mark.

Once done, remove the pan from the oven and let it cool for at least 10 minutes before cutting. The brownies will continue to set as they cool, becoming fudgier and easier to slice.

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Step 6: Slice and Serve

Lift the brownies using the parchment paper, then transfer them to a cutting board. Slice into 9 or 12 squares, depending on your preference.

Serve warm with a scoop of vegan vanilla ice cream, or let them cool completely and store in an airtight container for up to 4 days.