Preheat your oven to 350°F. Line a square pan with parchment paper and set it aside.

To make a flax egg, combine the ground flaxseed with brewed (chilled) coffee in a small bowl. Let it sit for 10 minutes until it forms a gel-like consistency.

In a microwave-safe bowl or using a stovetop, melt one cup of the chocolate chips and set aside.

In a large mixing bowl, whisk together the vegan butter and coconut sugar. Add the prepared flax egg, melted chocolate, and vanilla extract, and mix until the batter is glossy.

Sift in the flour, baking powder, salt, and cocoa powder, mixing until just combined. Be careful not to overmix. Fold in the remaining chocolate chips.

Pour the brownie batter into the lined pan and bake for 27-30 minutes.

Once done, remove the brownies from the oven and let them cool completely before slicing into 12 pieces.