4 tbsp flaxseed meal
1/2 cup + 2 tablespoons water
2/3 cup vegan butter or coconut oil (melted)
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 cup flour
1 cup cocoa powder
1 teaspoon salt
Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
Melt the vegan butter 30 seconds in microwave.
Add into a food processor: the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
Over the same large bowl, sift in the flour and cocoa powder. Add the salt and stir with a large wooden spoon until just combined.
Fold in half of the chocolate chips ( if you like) Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
Bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set.
Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.