Egg-Free Brownies

Dense and Chewy Egg-Free Brownies
Super chewy, intensely chocolaty and made of all things good (minus eggs!), you're gonna love these!

1/3 c (41 g) flour
1 c (237 ml) water
1/2 c (118 g) butter
4 oz (113 g) chocolate (I've used milk chocolate Callebaut and unsweetend Dagoba - both produced great results, although the former is notably sweeter!)
2 c (284 g) flour
1 tsp baking powder
1/2 tsp salt
1 c (199 g) granulated sugar
1 c (142 g) brown sugar (you can use all granulated if you like, but the brown sugar contributes to a chewier and denser texture.)
1 tsp vanilla
1 c (160 g?)chocolate chips
1/2 c (handful or so) cocoa nibs, optional

Preheat the oven to 350F (175C).

Combine the 1/3 c flour and water in a saucepan and cook over medium heat, stirring constantly, until thick and gummy. Set aside to cool slightly.

In the microwave or in a double boiler, melt the butter and chocolate in a large bowl. Set aside to cool slightly.

Grease and line a 9x13 pan, being sure to grease over the top of the liner.

In another bowl, combine the flour, baking powder and salt. Set aside.

Add the sugars and vanilla to the chocolate mixture, then stir in the cooked flour mixture. Mix thoroughly, then sift in the dry ingredients. Begin folding to combine, and add the chocolate chips and cocoa nibs (if using) before completely combined to prevent over mixing.

Spread into prepared pan and sprinkle with more chocolate chips or cocoa nibs, if desired. Bake 20-25 minutes, or until a toothpick inserted in the center comes out nearly clean.

I know it's hard, but allow them to cool completely on a cooling rack before removing from pan and slicing.