• Preheat the oven to 350℉ (180℃). Grease an 8-inch x 8-inch brownie pan with cooking oil. Set aside.
• In a small bowl, make the flax eggs: add ground flaxseeds and lukewarm water. Stir and set aside for 10 minutes until it reaches an egg-like consistency.
• In a large mixing bowl, add the lukewarm melted vegan butter, white sugar, and brown sugar. Whisk until the sugar and butter are well combined and creamy.
• Pour the flax eggs made in step 1 and vanilla extract.
• Whisk in cocoa powder until no more lumps of cocoa can be seen.
• Add the sifted flour, salt, chocolate chips, and baking powder until the batter is thick and smooth. Don't over-stir, or the brownies will be dense and packed.
• Pour the brownie batter into the prepared pan and add extra chocolate chips on top if desired.
• Bake for 20-25 minutes or until the top is dry and crackles, and a pick inserted in the center comes out with some fudgy brownie crumb, not runny batter. This means that the brownies are cooked and fudgy and not dry.
• Cool down on a cooling rack for a few hours before slicing.

Storage

• Store the brownies in the fridge in a sealed container for up to 5 days, or freeze them for up to 1 month and thaw the day before at room temperature.