Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 330F. Grease a 9×13 pan (or 8x8 for thick brownies), or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all dry ingredients. Stir wet into dry. Pour into the pan. Smooth down. Bake 16 minutes, or 24 in 8xThe brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze.Frost with frosting of choice or the following recipe: 1/2 cup cocoa powder, 2 tbsp pure maple syrup or agave, and 1/2 cup virgin coconut oil, melted. Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set.View Nutrition Facts