Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Make the Ganache: Combine 3/4 cup vegan semi sweet chocolate, 1/4 cup non dairy milk, 1 tsp coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth. Spread over the brownie.Nutritional values based on one serving