Method

• 01
  Preheat oven to 350 degrees F and lightly grease an 8x8-inch (or similar size // adjust number/size of the pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
• 02
  Prepare flax eggs in a small mixing bowl. Set aside.
• 03
  To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
• 04
  Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
• 05
  Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
• 06
  Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
• 07
  Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
• 08
  Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cook, the less tender they will be). Then gently lift out of the pan and use a sharp knife to cut into the desired number of squares.