Instructions

1. Prepare flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and place in refrigerator for 15 minutes.
2. Preheat oven to 350 degrees F; grease 12 count muffin tin with Thrive Culinary Algae Oil.
3. In large bowl, mix together Thrive, maple syrup, flax eggs, vanilla, and coconut milk.
4. Whisk in baking powder and cocoa powder until fully combined.
5. Stir in gluten free all purpose flour and almond flour; fold in chocolate chips.
6. Spoon brownie batter into prepared muffin cups, and top with additional chocolate chips if desired.
7. Bake for 25-28 minutes or until brownies are set. Allow to cool before removing from pan; may need to run knife around edge to gently release brownie from sides of pan.
8. Store in airtight container on countertop for 2-3 days or in refrigerator for up to a week.