1Preheat oven to 350°F.
2Generously oil an 8”x4” glass loaf pan with coconut oil.
3In a small saucepan, melt 1 cup of dark chocolate chips and 2 tablespoons coconut oil over low heat, gently stirring; set aside.
4In a small mixing bowl, whisk together the oat flour, baking powder, and sea salt.
5In a separate large mixing bowl, stir together the ground flaxseed and water with a wooden spoon until well-combined.
6Add the mashed avocado, almond milk, melted chocolate mixture, and vanilla extract, and mix again thoroughly. (If using optional JJ Virgin Sprinkles or monk fruit, add it now.)
7Add dry ingredients from the small mixing bowl to the larger bowl of wet ingredients and combine well, then stir in the remaining half cup of dark chocolate chips; add walnuts now if using.
8Transfer the brownie batter to the greased loaf pan and smooth into an even layer.
9Bake at 350F for 40 minutes, or until a wooden skewer inserted in the center comes out mostly clean.
10Cool in the pan completely before cutting into 8 2-inch brownies. (You can put the pan in the refrigerator to speed that cooling process up.)
11Store leftover brownies in airtight container in refrigerator for up to 5 days. Brownies also freeze beautifully for up to 6 weeks!