• Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch pan with parchment paper. Lightly oil the paper with cooking spray. Set it aside.
• In a non-stick saucepan, over low-medium heat, melt the chocolate chips, coconut sugar, maple syrup, and almond milk. Stir often with a silicone spatula until the mixture is fully melted. Remove from heat. Set aside for 5 minutes until it cools to room temperature.
• In a large mixing bowl, whisk the dry ingredients: oat flour, flax meal, unsweetened cocoa powder, baking powder, and salt.
• Add the melted chocolate mixture made in step 1, plant-based yogurt, and vanilla extract.
• Stir to combine and form a smooth brownie batter.
• Stir in 1/3 cup of chopped walnuts or extra chocolate chips if you like - optional.
• Pour the batter into the prepared square pan and spread evenly.
• Sprinkle a few extra chocolate chips on top and bake the brownies at 350°F (180°C) for 18 to 22 minutes in the center rack of the oven. After 18 minutes, insert a pick in the center of the brownies. It should come out a little wet with a bit of crumb to ensure a fudgy texture.
• Cool down in the pan at room temperature for 5 minutes, then transfer to a cooling rack.
• Slice into 16 squares and serve with a pinch of sea salt flakes.

Storage

• Store in the fridge in an airtight container for up to 4 days, this also gives an extra fudgy texture.