Preheat oven to 350ºF. Mix the flax meal and water and place in refrigerator, if you have not already done so. Use a medium - large bowl for the flax eggs as you will add ingredients to this bowl.
Use a small amount of olive oil to grease a 9x9-inch baking pan. Add a piece of parchment paper to the pan, with about a 2-inch overhang to grasp and remove from the pan after baking.
In a double broiler, or glass bowl set over a small pan with gently-boiling water, melt the unsweetened baking cocoa.
Remove the flax eggs from the refrigerator and whisk to make sure all water and flax meal is combined thoroughly - and is a little springy.
Slowly whisk the Truvia and light brown sugar into the flax eggs until incorporated. Add the cocoa powder, vanilla extract, olive oil, melted baking cocoa, and red wine, whisking to combine.
In a separate bowl, sift the flour, baking powder, and salt. Gently whisk or fold the flour mixture into the wet ingredients.
Stir in the chocolate chips. Pour or scoop the brownie batter into the parchment-lined baking pan. Spread evenly.
Bake for 40 minutes, or until the sides are set and a toothpick inserted in the center of the brownie pan comes out with a few crumbs. The brownies will continue to bake after removing from the oven.
Allow to cool before cutting and serving.