Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8-inch round baking tin with baking paper.

Prepare Flax Eggs: In a small bowl, combine 3 tablespoons of ground flaxseed with 9 tablespoons of water. Stir well and set aside to thicken.

Melt Chocolate: Finely chop the dark chocolate and place it into a small bowl. Gently heat the rice milk until it reaches boiling point, then pour it over the chopped chocolate. Stir until completely smooth. If necessary, gently heat in a double boiler to ensure the chocolate melts fully.

Mix Wet Ingredients: In a stand mixer, whisk the prepared flax eggs with sugar for about 5 minutes until well combined. Add the olive oil and mix for another minute.

Combine Dry Ingredients: In a separate bowl, whisk together the brown rice flour, quinoa flour, tapioca flour, sea salt, and baking powder.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Add Melted Chocolate: Fold in the melted chocolate mixture until fully incorporated.

Bake: Pour the batter into the prepared baking tin and spread it into an even layer. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the brownies to cool completely in the tin on a wire rack.

Cut into Petit Fours: Once cooled, use a 1½-inch round pastry cutter to cut the brownies into small rounds.

Prepare Topping: Melt the remaining dark chocolate and place it into a small bowl.

Assemble Petit Fours: Place each brownie round onto a serving platter. Using a spoon, place a small dollop of melted chocolate on top of each brownie.

Decorate: If desired, place an edible flower on top of each petit four for decoration.

Serve: Allow the chocolate to set before serving.