Preheat the oven to 350 F and line an 8x8 inch pan with parchment paper, leaving an overhand so you can easily remove the brownies.
In a small bowl, stir together the flax meal and water and set aside to gel for 5 minutes. In a large microwave safe bowl, melt together the chocolate chips and avocado oil in 30 second increments, stirring between each until smooth. Whisk in the brown sugar and vanilla until smooth. Add in the flax mixture and stir until well combined. Fold in the flour and baking soda until no dry spots remain.
Bake the brownies for 16-20 minutes. The center should still be soft. Remove and let the brownies cool completely before cutting into squares and serving.
These brownies will keep for up to one week in an airtight container in the refrigerator.