Preheat the oven to 350°F (176°C). Line an 8-inch (20cm) square baking pan with parchment paper.

In a large bowl, whisk together the sugars, tahini, melted vegan butter, and melted chocolate until combined.

Pour the egg replacers and vanilla extract into the bowl and whisk for 1 minute to add air to the mixture.

Add the cocoa powder, flour, and baking powder and use

a rubber spatula to mix. The mixture will be thick and more like a cookie dough than a batter. When the dough starts to clump together in little pieces, pour in the nondairy milk

and continue to mix with the spatula until the dough is well combined, with no dry spots and or loose cocoa powder left in the bowl.

Use your hands to press the dough evenly into the prepared pan.

Bake for 20 minutes, or until the brownies are still slightly moist and a bit fudgy in the center; a toothpick inserted in the middle will come out with crumbs of fudgy dough attached.

Let the brownies cool for 20 minutes before cutting with a sharp knife and serving. Store leftovers in a sealed container on the counter for up to 3 days.