Double Chocolate Coconut Brownies

Preheat oven to 350°F (175°C). Grease or line muffin tins.

Prepare the flax eggs by combining ground flaxseed (3 tbsp) with water (9 tbsp). Let sit for 5 minutes to thicken. Start 5m timer

Melt vegan chocolate chips (1 cup) and coconut oil (0.5 cup) in a microwave-safe bowl or small pot, stirring at 25-second intervals, until smooth.

Stir in maple syrup (0.75 cup) and vanilla extract (2 tsp) into the melted chocolate mixture.

Beat in the prepared flax egg mixture.

Add whole wheat flour (1 cup), baking soda (1 tsp), and salt (1 pinch), mixing until just combined.

Fold in unsweetened coconut flakes (0.33 cup), vegan chocolate chips (0.33 cup) (for mixing in), and optional slivered almonds (0.25 cup).

Spoon batter evenly into 12 muffin tins, filling each about two-thirds full, and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Start 25m timer

Leave brownies in the tin for about 5 minutes before removing to a wire rack to cool completely.

For the Frosting: Scoop out only the solid white coconut cream from the chilled full-fat coconut milk (1 can) and place it in a small pot. Add vegan chocolate chips (1.25 cups).

Heat on low, stirring frequently, until the coconut cream and the chocolate chips melt and are smooth.

Transfer into a bowl, cover, and refrigerate for at least 1 hour or until it firms up enough to whip into frosting. Start 60m timer

When firmed to your liking, whip with an electric mixer until smooth and creamy.

Frost the cooled brownies and sprinkle with [to_garnish unsweetened coconut flakes].