Preheat oven to 350° and grease a mini cupcake tin

In a medium bowl whisk the flour, cocoa powder, baking powder, and salt together

In a large mixing bowl beat the coconut sugar, butter, flax egg, and vanilla on high speed until smooth and creamy.

Add the flour mixture to the mixing bowl and slowly begin to blend together with the butter mixture. Add the water and the almond milk and blend until just combined.

Stir in the chocolate chips and half of the crushed candy cane. Spoon into each muffin tin until the brownie mixture is just below the top.

Bake for 20 to 25 minutes or until they are cracked on the top. Put on a cooling rack and sprinkle the remaining crushed candy cane on top of each brownie. Let cool then remove from the pan. Circle the tin with a sharp knife to remove any that have stuck to the pan.

Enjoy!