Pre-heat oven to 350 F. In a small bowl, whisk together the ground flax, and water. Set aside to thicken for 5-10 minutes.
In a large mixing bowl, whisk together cacao powder, white whole wheat flour, baking powder, and salt.
Add the wet ingredients to the bowl including the flax eggs, almond milk, coconut oil, sugar, and vanilla extract. Stir to combine, but don’t over mix.
Fold in ¼ cup of the chocolate chips.
Pour the batter into an 8x8 baking pan lined with parchment paper. Sprinkle the top with the remaining ¼ cup of chocolate chips.
Bake for 35-40 minutes. For fudge brownies bake for 35 minutes, for cake brownies bake closer to 40 minutes. Use a toothpick inserted into the center to make sure the batter is cooked through.
Remove from the oven and allow to cool completely in the pan.
When cooled, run a knife along the edge of the pan, and gently lift the brownies out of the pan using the parchment paper.
Cut into 9-12 equal squares. Enjoy!