• Preheat oven to 350°F (180°C). Line an 8-inch square pan with avocado oil and line the pan with parchment paper. Slightly oil the paper. Set aside.

Making Flax Eggs

• In a small bowl, whisk the flaxseed meal and lukewarm water. Set aside for 1 minute until a gel-like consistency forms.

Dry Ingredients

• In a mixing bowl, whisk the gluten-free flour, almond flour, baking soda, espresso powder, and salt. Set aside.

Liquid Ingredients

• In a non-stick saucepan, add chocolate and avocado oil. Bring over medium heat, cook, and stir until melted.
• Meanwhile, in a large mixing bowl, whisk the flax egg, coconut sugar, almond milk, and vanilla extract.
• Remove the chocolate mixture from the heat and pour it into the previous ingredients. Whisk until well combined. The chocolate mixture will thicken as it gets mixed with the flaxseed egg, and that's normal.
• Add the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, stir to combine the ingredients and form a thick chocolate brownie batter.
• Stir in chocolate chips or nuts if desired.
• Pour the brownie batter into the prepared pan and bake for 35 minutes. Cool completely in the pan before transferring it to a cooling rack.

Storage

• Cut into squares and sore in a cake box in the fridge for up to 4 days or freeze up to 1 month in zip-lock bags.