Preheat oven to 325 degrees and spray a mini muffin pan with nonstick spray. In a small bowl, mix together the flax meal and water, set aside to thicken.
In a large bowl, whisk together the melted coconut oil, chocolate pouch, flax mixture and almond milk. Slowly add the brownie mix and blend until a thick batter forms.
Measure one tablespoon of the batter into each muffin well. Bake for 10-12 minutes, until the middle is firm to the touch or a toothpick inserted in the center comes out clean.
Cool completely on a wire rack, then garnish with a sprinkle of powdered sugar.