Prepare your chia or flax eggs combining with the water and let it sit for about 30 minutes.
Preheat the 350°F (180°C) and place the rack in the middle position.
Line an 8×8 inch baking pan with parchment paper and let it hang over the top.
Add the gluten-free flour or almond flour, salt, cocoa powder, brown sugar, and baking powder and whisk together and set aside.
Add half the chocolate into a microwave-safe bowl, and melt using intervals of 10 seconds until completely melted.
Add in the almond butter and coconut oil to the melted chocolate and mix them together using a whisk or spatula.
Then add in the maple syrup, vanilla extract, and chia eggs and continue to mix until well incorporated.
Add in the dry ingredients into the chocolate mixture and whisk until the batter is well combined and smooth. Try not to overmix.
Transfer the brownie mixture into a baking pan and smoothen the surface with a spatula or spoon.
Place into oven and bake 25-30 minutes, place a toothpick into the center, it should come out clean.
Cool for about 15 minutes before removing from the baking pan.
Cut into squares and drizzle with our vegan caramel sauce.
Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.