Preheat your oven to 350 and line a 9x9 pan with parchment paper.
Create your flax eggs in a small bowl by whisking together the blended flax seed and water. Set aside.
Next, in a separate bowl, melt your coconut oil till it's liquid and set it aside so that it cools while you're mixing the other ingredients together.
In a large mixing bowl, combine your sugar, salt, cocoa powder, and buckwheat flour. Stir together to combine.
Add to the large mixing bowl your water, vanilla extract, coconut oil, flax eggs and chocolate chips.
Pour into your 9x9 and bake for 18-22 minutes, or till the top is set and a toothpick inserted comes out clean.
*If you'd like, you can melt chocolate chips and drizzle the melted chocolate on top of the brownies for even MORE chocolate. I melted both semi-sweet and white chocolate chips in my microwave in 15 second increments in small bowls, and then drizzled them on top with a spoon.
Devour!
*Store these brownies in an air-tight container and they will last about 3-4 days.