Preheat the oven to 350 degrees. Grease a 8x8 inch pan.
In a small pot, melt together the coconut oil and ½ cup chocolate chips over low heat. Set aside to cool slightly.
In a small bowl, stir together the flaxseed meal and water. Set aside to thicken.
Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl.
In a large bowl, stir together the coconut milk, pure maple syrup, vanilla extract, flaxseed meal mixture, and coconut oil/chocolate mixture. Stir in the dry ingredients until combined.
Transfer the batter to the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips on top, and bake the brownies for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack before cutting into brownies. (For large brownies, cut into 9 squares. Or cut into 16 smaller squares for more modest servings.) Store in an airtight container for up to 2 days, or freeze for later.