Preheat oven to 350 degrees and line an 8-inch square baking pan with parchment paper; set aside.
In a small mixing bowl, combine ground flaxseed and coffee. If you do not have coffee on hand, use warm water. Whisk well and set aside for 5 minutes. This will serve as your “egg” in the recipe.
In a large mixing bowl, combine maple syrup, olive oil, vanilla extract, and flaxseed; whisk until well combined. Sift in cocoa, flour, sea salt, and baking soda, in that order, so that the lightest, finest ingredients are sifted first; the heaviest, coarsest ingredients last. Once dry ingredients have been sifted in, mix batter until just combined. Fold in ¼ cup chocolate chips and ¼ cup pomegranate seeds.
Pour batter into prepared pan. Top with remaining ¼ cup chocolate chips and ¼ cup pomegranate seeds. Bake for 25-30 minutes or until cake tester comes out clean. Allow brownies to cool completely on a wire rack. Once cooled, using parchment paper, lift brownies out of pan and onto a cutting board; cut into 2-inch squares.