Vegan Fudgy Brownies

Preheat your oven to 350°F (176°C). Grease and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some excess paper hanging over the edges for easy removal.
In a medium bowl, mix the ground chia seeds (or flax meal) with the lukewarm water. Stir well and set aside to thicken for about 5 minutes. This will act as a vegan egg substitute.
Add the melted coconut oil or vegan butter (make sure it’s lukewarm), brown sugar, white sugar and vanilla extract. Mix well until you get a gooey consistency. Reserve.
In another bowl mix the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients bowl until you have a smooth and thick brownie batter.
Fold in the non-dairy chocolate chips or chocolate chunks.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Bake the brownies in the preheated oven for 34-38 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Once done, remove the brownies from the oven and let them cool in the pan for about 15 minutes.
Then, lift them out using the parchment paper as handles and transfer them to a wire rack to cool completely.
Once the brownies are fully cooled, cut them into squares or desired shapes.
Store any leftovers in an airtight container at room temperature for up to 3-4 days or in the fridge for up to 10 days.