Start by making your flax egg. In a small bowl, combine the flax meal and hot water. Stir well and let it sit for about 5-10 minutes until it becomes gel-like.
In a medium mixing bowl, combine the flax egg, vegan butter, avocado oil, sugar, and vanilla. Whisk until smooth and well combined.
In a separate bowl, sift together the gluten-free flour, cocoa powder, cornstarch, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Gently fold in the vegan mini chocolate chips until evenly distributed.
Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, until a toothpick inserted comes out with a few moist crumbs.
Once baked, let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
