Preheat oven at 180 Degrees C. Grease an 8 x 8 square pan with oil.
In a small bowl, mix ground flax seeds powder with 3 tbsp warm water and let it rest for 5-10 mins. If you do not mind using eggs, replace this flax egg with 1 egg.
Mash Avocado well and measure 1/4 cup. (I ground it in a mixie jar using 1 tbsp milk to make a smooth paste.)
In a mixing bowl, add all purpose flour, whole wheat flour, cocoa powder, light brown sugar, demererra sugar, baking powder, salt and whisk for all the ingredients to mix together.
In another mixing bowl, add the flax egg, milk, brewed espresso, coconut oil, vanilla and whisk well.
To this add mashed avocado and whisk till smooth.
Make a well in the center of the dry ingredients and pour in the liquid ingredients mixture.
Using a spatula, mix until combined.
In a small bowl, take whatever chocolate chips you are using and sprinkle, 2 tsp all purpose flour over it and toss well. This is to prevent them from sinking to the bottom of the brownies. Reserve 3 tbsp separately to sprinkle on top.
Fold in the remaining chocolate chips into the batter and mix gently.
Pour the batter into the prepared pan.
Sprinkle the reserved 3 tbsp white chocolate chips on top.
Bake for 30-35 mins or till a skewer inserted into the center comes out clean.
Eggless Double Chocolate Espresso Brownies are ready.
Let it cool in the pan completely before tipping it out.
Cut into squares and store in an airtight container.