Melted vegan chocolate and coconut oil form the glossy base of these brownies, whisked with cane sugar and cocoa powder until deep and shiny, then folded together with a flax egg mixture for that classic fudgy density. A quick fold-in of chocolate chips gives every square little pockets of extra melt, while the middle stays dense and gooey under a thin, crackled top. Cooling the pan fully before slicing is the trick to those clean, bakery-style edges and sixteen perfect squares. Rich, deeply chocolatey, and easy to pull together in one saucepan and one bowl, this is a solid pick for a gluten free dessert rotation. Keep the parchment overhang for easy lifting, and don't skip the toothpick check — moist crumbs, not wet batter, is exactly what you want.
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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.
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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