Pre-heat oven to 350 degrees and grease an 8 x 8 oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.: As the oven comes up to temperature you will notice a subtle dry heat and the faint hum of the oven fan, which primes the baking environment so the edges begin to set as soon as the pan goes in. A greased dish prevents sticking and helps the edges brown slightly, creating contrast between the tender center and caramelized perimeter. If you choose to use a parchment sling, the paper makes it easy to lift the whole bake after cooling, preserving neat squares. Common mistake to avoid, do not skip preheating because placing the batter into a cold oven changes how it rises and can lead to an underbaked center.
In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, Carrington Farms Organic Coconut Cooking Oil, and vanilla and peppermint extract and whisk to fully combine.: Once you start whisking the eggs they should become glossy and slightly aerated, which helps incorporate the other wet ingredients smoothly. Whisk until homogeneous, then add the almond milk , maple syrup , apple sauce , Carrington Farms Organic Coconut Cooking Oil , and both extracts, whisking to fully combine. The mixture will take on a uniform color and sheen, smelling faintly sweet and coconutty from the oil and vanilla. Avoid overwhisking to the point of heavy foam which can create air pockets that collapse during baking, leaving holes in the structure.
To the wet ingredients add oats, chocolate chips, cocoa powder, chia, baking powder, and salt and mix until fully combined.: When the dry ingredients meet the wet, you will see the batter thicken and the cocoa infuse its dark color. Stir until every flake is moistened and the chocolate chips are evenly distributed. The chia will begin to swell as it touches liquid, so give the mixture a few minutes if you want a softer, more cohesive batter. A frequent slip up is mixing unevenly which leaves pockets of dry oats or clumps of cocoa, so fold thoroughly and scrape the bowl sides to ensure even incorporation.
Pour into prepared 8 x 8 dish and bake for 40 minutes, until the center is just barely firm.: As it bakes the aroma of chocolate and peppermint will rise, and the top will darken slightly while small cracks may form, signaling a proper set. The edges should pull away gently from the pan and the center will give a slight jiggle when nudged, not liquid but not rock hard, this is the cue for perfect doneness. If you overbake the center will dry out and lose its tender texture, so check at the 35 to 40 minute mark and use the jiggle test to avoid dryness.
Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.: When you remove the dish, the scent will be warm and chocolaty with a crisp top. Serving warm brings out the gooey notes of melted chocolate chips and the peppermint aroma, while cooling firms the bake for clean slices. Spoonfuls warmed with a splash of almond milk create a comforting bowl, whereas slicing yields neat portions for sharing. Mistake to avoid is slicing while piping hot, which can cause the squares to fall apart, so allow it to rest briefly for easier serving.
