Prepare the flax eggs by mixing ground flax with water. Let sit for 15 minutes to thicken.

Preheat oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper.

In a large bowl, combine sugar, almond flour, cocoa powder, baking soda, and salt.

Melt the chopped chocolate in a microwave-safe bowl. Stir in almond butter, coconut oil, maple syrup, and vanilla extract.

Let the mixture cool slightly, then whisk in the flax eggs until smooth.

Add the dry ingredients into the wet mixture and stir until just combined.

Fold in the remaining chopped chocolate.

Pour the batter into the pan and spread evenly.

Bake for 20–25 minutes until the center is just set. Avoid overbaking to keep the brownies fudgy.

Let cool completely before slicing. These Vegan Brownies set better as they cool.