Preheat the oven to 340° F (171° C)

Add the maple syrup, vanilla, milk, and salt to a small skillet, and heat over medium heat. Once the mixture comes to a boil, reduce the heat to low, then add in the chocolate chips and mix until well melted(. If you like your brownie sweeter, mix in 1 to 2 tablespoons of sugar now). Then add in the almond butter, mix for a few seconds, and then switch off the heat. Continue mixing until the mixture is homogeneous.

Add in the flour, and mix lightly. The mixture will be more like a flowy cake batter than a stiff dough. Transfer this batter to a parchment-lined 8x8” brownie pan, and even out the top. Top it with the chocolate chips or chopped chocolate chunks, then bake for 21 to 23 minutes. Check in at the 20-minute mark. If the edges have risen and the center is not liquidy, then they're done and will give you some really gooey brownies. If you want them slightly firmer, you can continue to bake for another 2 to 3 minutes.

Remove from the oven, and let the brownies sit in the pan for 5 to 10 minutes, then delicately remove from the baking dish using the parchment paper. Let the brownies cool for a bit longer before slicing for clean slices. If you're serving these as scoop-and-serve brownies, you can just scoop the brownies right from in the pan instead of removing them. Serve in bowls topped with vegan ice cream or vegan whipped cream.