Preheat the oven to 350°F. Prepare an 8×8 baking dish by coating it with non-stick spray and lining it with parchment paper.

In a medium bowl, mix all dry ingredients: brown rice flour, brown sugar, ground flaxseed, salt, cacao, and baking powder until well combined.

Melt dark chocolate chips either in the microwave with a tablespoon of coconut oil or on the stovetop in a double broiler.

In a large mixing bowl, combine almond butter, almond milk, vanilla extract, almond extract (if using), and melted chocolate chips. Mix until smooth.

Add the dry ingredients to the wet ingredients and mix until a thick brownie batter forms.

Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.

While the brownies bake, prepare the pecan topping. In a saucepan, melt the plant-based butter, then add brown sugar and agave. Whisk over medium-low heat until it starts to boil. Remove from heat and add chopped pecans, mixing well.

Spread the pecan mixture evenly over the brownies and return to the oven to bake for an additional 20 minutes.

Allow the brownies to cool for 30 minutes, then refrigerate for at least 3 hours or overnight for best results.

Cut into squares and enjoy!