2 Bob’s Red Mill Egg replacements + 4 tbsp. warm water
1 cup brown sugar
1/2 cup peanut butter
1/3 cup maple syrup
3 tbsp. almond milk
2 1/2 tbsp. melted coconut oil
1 cup almond flour
3/4 cup cocoa powder
pinch of sea salt
1 tsp baking powder
1 tsp vanilla
1 cup mini dark chocolate chips
Preheat oven to 350F and line an 8X8 baking tin with parchment, lightly grease and set aside.
To a large mixing bowl add your egg replacement and water. Stir till combined and let sit for 5 minutes.
To the same bowl, add the remaining wet ingredients and stir till well combined.
Now add all your dry ingredients and stir till well combined. You don’t need to over stir, just till the wet and dry are combined and there is no excess flour.
Pour the brownie batter into the baking pan and flatter using the back of a spoon. Top with chocolate chips (evenly) before baking for 30-35 minutes (toothpick test works great).
Remove from oven and let rest in the pan till cooled.