1-Getting Started with Prep: Begin by making the flax eggs stir 4 tablespoons ground flax with 1/2 cup water in a small bowl and let it thicken for a few minutes. This step is key for binding the ingredients without eggs. Preheat your oven to 350 degrees F and line a 7 x 11 pan with parchment paper to ensure easy removal later.

2-Mixing the Batter: Melt the vegan butter and measure out 1/2 cup, then whisk it in a large bowl with 1 cup granulated sugar and 1 cup brown sugar until well combined. Add the thickened flax eggs and 1 tablespoon pure vanilla extract, whisking everything together smoothly. This creates a base that’s full of flavor and moisture.

3-Mixing the Batter: Next, sift 1 cup all-purpose flour and 1 cup unsweetened cocoa powder over the bowl, then add 1/2 teaspoon salt and 1 teaspoon baking powder. Stir gently with a wooden spoon until just combined, avoiding overmixing to keep the brownies fudgy fold in half of the 1 cup non-dairy chocolate chips at this stage.

4-Baking and Cooling: Pour the batter into your prepared pan, smooth the top, and sprinkle the remaining chocolate chips on top for extra gooeyness. Bake for 35-40 minutes; the brownies might look underdone, but they’ll firm up as they cool. Let them cool in the pan for 15 minutes, then lift them out with the parchment paper and cool for another 15-30 minutes before slicing.