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1
In a small bowl, whisk together the ground flaxseed and 6 tablespoons (89 milliliters) water until mixture has an egg-like consistency.
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2
Set aside.
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3
Heat oven to 350 degrees.
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4
Lightly oil the bottom and sides of a 9-inch-square pan with coconut oil.
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5
Line the bottom of the pan with parchment paper.
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6
Set aside.
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7
In a large bowl, sift together garbanzo flour, cacao powder, tapioca flour, cinnamon, xanthan gum, sea salt and baking soda.
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8
Add almond meal and stir until fully incorporated.
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9
In a clean, dry metal bowl set over a pan of barely simmering water, melt chile-infused dark chocolate, stirring until smooth.
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10
Remove from heat and set aside to cool.
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11
Whisk the flaxseed egg again, then place in the bowl of a stand mixer fitted with the paddle attachment.
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12
Add sugar, vegan butter, almond milk and vanilla and stir on low.
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13
Gradually increase speed to medium-high and continue beating until mixture is fully combined and mostly smooth, 5 to 7 minutes.
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14
Add the melted chocolate and beat for 15 seconds.
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15
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until fully combined and streak-free.
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16
The batter should be thick and gooey, but if its too dry, add additional almond milk, 1 tablespoon at a time, to loosen.
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17
Fold about 3/4 of the chocolate chips into the batter, then spread it evenly in the prepared pan.
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18
Sprinkle the top with the remaining chocolate chips.
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19
Bake until a fork inserted in the center of the brownies comes out mostly clean, about 30 minutes; do not overcook.
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20
Transfer the pan to a rack and cool to room temperature.
