• Preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper and lightly oil with oil spray. Set aside.
• In the jug of a high-speed blender, add in this order: rolled oat, flaxseed meal, cocoa powder, baking powder, peanut butter, almond milk, vanilla extract, and maple syrup.
• Blend on the high-speed setting until a thick, smooth batter forms - it takes about 20 seconds on speed 8-9 of a Vitamix blender.
• Stir in the chocolate chips and chopped pecans using a silicone spatula to avoid damaging the blade of your blender.
• Transfer the brownie batter to the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
• Bake on the center rack of the oven for 15-20 minutes or until a pick inserted in the center of the brownie comes out clean.
• Cool down on a cooling rack before frosting.

Storage

• Store in a sealed box in the fridge for up to 3 days.