Grease a 9×9-inch dark metal pan with softened vegan butter, then line with parchment paper, leaving overhang on all sides. Position a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
In a heatproof liquid measuring cup or medium bowl, add the
Semi-Sweet Vegan Chocolate Chips (1 1/3 cups)
Unsweetened Cocoa Powder (1/4 cup)
Espresso Powder (1 Tbsp)
and set aside.
In another heatproof bowl, add
Unsalted Vegan Butter (1 1/4 cups)
and cook in the microwave until hot and bubbling.
Pour the hot vegan butter over the chocolate mixture and let sit for 2 minutes until the chocolate starts to melt. Whisk the mixture until it is completely smooth. Set aside.
In a large bowl with a hand mixer or in the bowl of your stand mixer, combine the
Granulated Sugar (2 cups)
Brown Sugar (1/2 cup)
Vanilla Extract (1/2 Tbsp)
Salt (1/2 Tbsp)
Aquafaba (1/3 cup)
and beat on high speed until light and fluffy, about 10 minutes. It will begin to look like a thick pancake batter.
Slowly drizzle in the chocolate mixture while beating the egg mixture, until smooth. Gently fold in the remaining
Unsweetened Cocoa Powder (1/2 cup)
Baking Soda (1/2 tsp)
All-Purpose Flour (1 cup)
until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 mins, or until the brownie has lightly puffed on top.
Remove the baking pan from the oven using oven mitts, and gently drop the brownies on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with
Sea Salt Flakes (to taste)
Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges are cooked, roughly another about 20 minutes.
Leave the brownies in the pan and set on a cooling rack. Allow to cool completely before lifting the brownies out of the pan and cutting into squares. Serve on their own or with a dollop of vegan ice cream.