Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper both ways.

In a small bowl, whisk together the oat flour, sorghum flour, baking powder and xanthan gum.

In a large bowl, whisk together the applesauce, erythritol, melted cacao butter, warm almond milk, vanilla extract, stevia extract, butter flavor and salt.

Dump the dry ingredients over the wet ingredients and whisk well.  Mixture should be smooth pourable.  Mix in the optional white chocolate chips, if using.

Pour the mixture into the prepared pan and tap the pan on the counter a few times to level it out.

Bake for 40 minutes, or until the center of the brownies spring back when tapped.  Let cool, then wrap with plastic wrap overnight to set.  The next day, bring the brownies out to room temp for about an hour, then slice and serve!  Store tightly wrapped with plastic wrap at room temperature for up to 2 days.  You may refrigerate or freeze them in sandwich bags, but they will harden when cold.  To soften them quickly, just pop them in the microwave for ~10 seconds!