These brownies are deeply fudgy, with melted semi-sweet chocolate and butter forming a glossy, rich base that gets whisked with sugar and cocoa powder until smooth. The flax egg keeps the crumb dense and moist without any egg needed, and folding in extra chocolate chips pushes the texture even further into gooey, decadent territory. A short bake gets you that perfect set-edge, molten-center result, with a toothpick pulling out moist crumbs instead of wet batter. Once cooled and sliced into squares, you get sixteen thick, intensely chocolatey bars with crackly tops and soft middles. This one's a solid pick for a gluten free dessert rotation, especially if you're craving something rich enough to satisfy any brownie emergency.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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