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Preheat the oven to 350 °F (180 °C)
Line 8" round baking tin with baking paper.
Add 3 tablespoons of ground flaxseed into a small bowl, add 9 tablespoons of water, stir and set aside to thicken.
Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. If not completely melted, gently heat in a double boiler.
In a stand up mixer whisk flax eggs with sugar for about 5 minutes, add olive oil and mix for another minute.
In a large bowl whisk together brown rice flour, quinoa flour, tapioca, salt and baking powder. Add to the wet ingredients and mix just until incorporated.
Finally fold in the melted chocolate.
Spoon into the prepared tin and level the surface.
Bake for about 20-25 minutes. It's ready when the center stops moving when gently shaken.
Leave to cool down completely in the tin.
Once cooled remove from the tin and cut out shapes using 1 ½" round pastry cutter.
In a double boiler melt the chocolate for the topping and dollop a spoonful on top of each brownie.
Decorate with some edible flowers.