Favorite Fudgy Brownies (vegan, gf, paleo)

0 Preheat your oven to 350 degrees F, and grease or line an 8x8 pan with parchment paper.
1 In a medium mixing bowl, make flax egg by combining 2 Tbsps of ground flaxseed with 4 Tbsps of water. Set aside for 5-10 minutes to thicken up. *(I usually make a flax egg with 3 Tbsps of water for every 1 Tbsp of flaxseed, but this particular recipe needs less liquid.)
2 Once the flax egg thickened up, add all of the other ingredients into the mixing bowl. With a spatula or wooden spoon, stir well to combine into a thick batter, making sure to break apart all the almond pulp/flour chunks.
3 Pour the batter into the baking dish, and bake at 350F for 30-40 minutes, until the edges are pulling away from the sides of the pan and the center is semi-firm. Careful not to overbake. It will firm up even more when it cools and in the refrigerator.
4 Allow to cool completely, at least 3-4 hours, before slicing and serving. These brownies are fudgy, so I recommend refrigerating it for a couple of hours before slicing to make it easier to cut.
5 Store brownies in an airtight container in the fridge for up to 5 days. Enjoy!