Preheat the oven to 350 degrees F (180 degrees C).
Grease and line a 9x9 inch pan with parchment paper (you can use an 8x8 inch pan as well, the brownies will just come out thicker).
Pulse the Almonds (1 cup) in a food processor for 5-10 seconds intervals. About 10 pulses should get the almonds finely ground. Transfer to a large mixing bowl.
Sift the Brown Rice Flour (3/4 cup), Arrowroot (2 tablespoon), Unsweetened Cocoa Powder (1/4 cup), Salt (1/2 teaspoon), and Baking Soda (1/4 teaspoon) into the same mixing bowl as the almonds. Whisk well to combine, set aside.
In a small bowl combine the Ground Flaxseed (1 1/2 tablespoon) and Water (3 tablespoon), set aside.
Place the Vegan Butter (6 tablespoon) in a microwave-safe container and microwave at half power for 30 seconds.
Add the Vegan Chocolate Chips (3/4 cup) and continue to microwave at half power for 30 second intervals, stirring in between each, until the chocolate is completely melted.
Stir the Granulated Sugar (1 cup) into the melted chocolate mixture, followed by the Rice Milk (1/4 cup), Vanilla Extract (1 teaspoon), and flax mixture. Whisk well to combine.
Pour the chocolate mixture into the bowl with the dry ingredients and mix well to combine. The batter will be very thick.
Fold in Vegan Chocolate Chips (3/4 cup), if desired, and then spoon into the prepared pan. Use a spatula to spread evenly, you can also wet your hands and press the batter into the pan to smooth it out.
Bake at 350 degrees F (180 degrees C) for about 35 minutes or until a toothpick comes out somewhat clean.
Let cool for at least 2 hours before cutting.