Preheat the oven to 350F and line an 8×8″ pan with parchment paper.
In a large bowl, combine the flaxseed and the water, and allow the mixture to sit for 5 minutes.
After 5 minutes, add in the melted vegan butter or coconut oil, coconut sugar, and melted chocolate chips. Stir with a spoon until the mixture is completely combined.
Sift in the flour, cacao powder, and baking powder, and use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Be sure not to over-mix- the batter should be just mixed.
Add in the remaining chocolate chips, and gently fold to distribute (being careful not to over-mix).
Pour the batter into the pan and spread the brownie batter to touch the edges of the pan. Place the pan into the oven and bake for 20-22 minutes, or until the toothpick comes out clean. If you bake these brownies longer, they will be more cake-y than fudgy.
Remove from the oven and let sit for 10 minutes in the pan to cool.
Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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