Preheat oven to 350°. Lightly oil a 9 x 9 inch baking pan.

In a small bowl, whisk together the milk and flaxseed. Allow to sit for at least 5 minutes to gel.

Meanwhile, place the butter, 2 tablespoons of almond butter, and Whole Earth Sweetener Baking Blend into a medium mixing bowl. Beat on high speed with an electric mixer until creamy, stopping to scrape down the sides of the bowl as needed. Add in flax mixture and peppermint extract, continue to beat until fully blended.

Beat in the flour, a bit at a time, followed by cocoa and salt. Stir in the chocolate chips.

Spread the mixture into the prepared baking pan. Place a few dollops of almond butter on top and swirl with a knife.

Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a cooling rack to cool, then cut into squares and serve.