Start by making the flax eggs: Mix 2 tablespoons of ground flax with 3 tablespoons of water and let it sit for 5-10 minutes to thicken. Preheat the oven to 350°F.
In a large mixing bowl, whisk together the flax eggs, almond butter, almond milk, vanilla extract, and monk fruit sweetener until well combined.
Add the almond flour, baking soda, and salt, and mix until a dough forms.
Fold in the chocolate chips.
Split the dough into two equal parts and place in separate bowls. Add cacao powder to one half and mix well.
Using a cookie scoop, alternate adding regular cookie dough and brownie dough to a greased 8×8 pan, leaving space between each piece.
Gently press the dough into the pan with a spatula.
Bake at 350°F for 25 minutes. Let cool for 5 minutes before serving. Enjoy as is or with a scoop of ice cream on top!