Preheat oven to 350. F.
Line a 8x8 pan with parchment paper and grease it. Set aside.
In a small bowl stir together ground flax seed and hot water.
Let sit for 15-minutes until thick and stretchy, like egg whites.
In a large bowl stir together white sugar, brown sugar, and butter.
Add in flaxseed mixture and vanilla extract. Set aside.
In a medium bowl sift together flour, cocoa powder, and salt.
Add the dry ingredients into the wet ingredients until well combined.
Stir in half of the chocolate chips.
Bake for 30-35 minutes.
Remove from oven and immediately sprinkle the top with remaining chocolate chips.
Allow to cool until brownies are set. (I place in the fridge or freezer to speed this part up)
Once brownies have cooled, cut them into squares.
Store in air-tight container.