preheat the oven to 350°f (175°c) and line a 5x9-inch baking pan with parchment paper or lightly grease it.

prepare the flax egg: in a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it thickens.

mix the wet ingredients: in a large mixing bowl, combine the almond butter, maple syrup, vanilla extract, and the prepared flax egg. mix until well combined.

add the dry ingredients: add the cocoa powder, baking soda, and sea salt to the wet mixture. stir until everything is well incorporated and you have a thick batter.

fold in the chocolate chips (if using): gently fold in the dairy-free chocolate chips.

bake: pour the batter into the prepared baking pan and spread it evenly. used a 5 x 9 in pan. if you use 8 inch then may have to adjust baking time. bake in the preheated oven for 25 minutes, or until the edges are set and the top is hard.

cool: allow the brownies to cool in the pan for at least 1 hour before cutting into squares. this will help them firm up and make them easier to cut. you can also place them in the freezer for about 20 minutes to help them set!

serve and enjoy: once cooled, cut into squares and enjoy your vegan flourless almond butter brownies!