• Prepare an 8-inch cake pan (see Note 1) by lining with parchment or foil, or directly greasing the pan with a splash of oil.

Espresso Brownie Layer

• Add 3 tbsp creamy nut butter, 2 tbsp vegetable oil, and 2 tbsp liquid sweetener, such as maple syrup, agave syrup, or pekmez to a microwave-safe mixing bowl. Melt in the microwave for about 15 seconds.
• Combine the dry ingredients (1/2 cup oat flour or an equal amount of oats by weight, 1/4 tsp baking soda, 1 tbsp flax seed or ground flax, 1 tbsp espresso powder, 1 tbsp cocoa powder) together in a blender jar. Blend on high speed for a minute or until the oats and flax have been ground into a fine flour. (Skip this step if you're already using oat flour and ground flaxseed.)
• Add the dry ingredients to the microwaved mixing bowl along with 1 tsp vanilla extract and 3 tbsp Homemade Soy Milk. Mix thoroughly to combine.
• Press evenly into the bottom of the prepared cake pan and slightly up the sides as well.

Cookie Layer

• Repeat the steps from the Espresso Brownie Layer, using the ingredients for the Cookie Layer (1/4 cup creamy nut butter, such as almond butter or sunflower seed butter, 1/3 cup vegetable oil, 1/2 cup liquid sweetener, such as maple syrup, agave syrup, or pekmez, 1½ cups oat flour or an equal amount of oats by weight, 3/4 tsp baking soda, 1 tbsp flax seed or ground flax, 2 tsp vanilla extract, 1/4 cup Homemade Soy Milk). Spread the cookie batter mixture evenly over the brownie layer in the cake pan.
• Optional: press nuts or chocolate chips into the top of the cookie layer.

Bake!

• Bake at 350 °F (175 °C) for 25–28 minutes.
• Let cool to room temperature before slicing (see Note 2).