Preheat oven to 350°F (180°C). Line a small baking dish with parchment paper.

Add flax seeds to a blender and blend into a flour-like consistency. Make a flax egg by taking the ground flax and mixing it with the water in a small bowl. Set aside to thicken for 15 minutes.

In a large bowl, mix the almond butter, coconut sugar, maple syrup, flax egg, and some salt until combined. Then mix in the cacao powder and baking powder until combined. Fold in the chocolate chips.

Pour batter into the baking dish and spread evenly. Bake for 20 minutes.

Let brownies cool and then slice into the number of brownies listed in the serving size details.

Serve.

Meal Prep Note: Wrap leftovers in plastic wrap or foil and store at room temperature or in the fridge for 1-2 days. Extras can also be wrapped and stored in the freezer. Leave out at room temperature to thaw before eating.