Preheat the oven to 325°F (165°C). Lightly grease or line an 8-inch (20cm) square baking pan with parchment paper.

In a small bowl, combine the ground flaxseed and water. Set aside for 5 minutes to thicken.

In a large mixing bowl, whisk together the vegetable oil, tahini, vanilla extract, instant coffee (with water), and the prepared flax egg until smooth and well blended.

Add the coconut sugar and soy milk, and whisk again until fully incorporated.

Stir in the almond meal, cacao powder, salt, and baking soda until you have a thick, smooth batter.

Fold in 100g (about 2/3) of the chopped dark chocolate.

Pour the batter into the prepared pan and spread evenly to the edges. Sprinkle the remaining 50g of chocolate on top.

Bake for 30 minutes on the middle oven rack. To test for doneness, insert a toothpick into the center—a few moist crumbs are fine, but it shouldn’t come out with wet batter. If needed, bake for 5 more minutes and check again.

Remove from the oven and cool completely in the pan, at least 30 minutes. The brownies will firm up as they cool.

Slice into squares and serve. Optional: drizzle with extra tahini before serving.