Line an 8x8-inch baking pan with parchment paper over-hanging at least two sides.
Stir together 2 tablespoon ground flax seeds and 5 tablespoon of water and set aside for 10 minutes to thicken.
Add sugar and ½ cup of water to a sauce pan, simmer until all sugar is melted. Do not leave it alone or let it boil, and continuously stir. It should take about 5 minutes to melt all the sugar and render the water clearish.
Throw the rest of the ingredients into the bowl and stir or hand-mix until just combined. Do not over mix or you will incorporate too much air and throw off the texture.
Pour mixture into the baking pan, fold in the ½ cup chocolate chips, and bake for roughly 25-30 minutes or until the top crackles.
Cool and lift the brownies out of the pan using the parchment paper as handles. Cut, and chill for 30 minutes in freezer or refrigerator before dipping into melted chocolate.
Coat Brownies
Melt the chocolate chips in a pyrex glass measuring cup in a microwave for 1 minute. Stir until all chips are melted. Add the tablespoon of coconut oil and stir until creamy. If the chips won't full melt, microwave for 15 second intervals, stirring in between until all is melted.
Pour the chocolate in a bowl and lower each cooled brownie until fully coated.
Let the chocolate coated brownies set for 20 minutes at room temperature, or chill in the refrigerator for 5 minutes.
Storage
Store them in an air-tight container in the refrigerator for a week or longer in the freezer.