Instructions

1. Preheat the oven to 350 degrees F. Line an 8×8 in pan with parchment paper.
2. In a medium bowl, whisk the oat flour, salt, and cocoa powder together.
3. Melt the chocolate in the microwave in 30 second increments. When completely melted, transfer to a bowl and mix in applesauce and espresso powder. Whisk in Truvia.
4. Add the flaxseed and water mixture (or eggs) to the chocolate mixture and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the oat flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. *