Rich melted chocolate and cocoa powder team up here for a deeply fudgy, glossy-topped square with crackly edges and a dense, moist center. Flax and water whisked into a thickened gel does all the binding work you'd expect from a classic brownie, so there's no compromise on that signature chewy bite. Coconut oil keeps the crumb tender and rich, while a generous fold of chocolate chips throughout means every square delivers pockets of melty chocolate. The batter comes together in one bowl with basic pantry staples like cane sugar, vanilla, baking powder, and salt, then bakes low and slow until just set at the edges and irresistibly gooey in the middle. Let them cool fully before slicing for that clean, fudgy-edge bakery look. This one's an easy go-to for a plant-based dessert table.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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