The best ever fudgy vegan brownies that taste just like the originals, yet without eggs or dairy.
In a small bowl or measuring container, mix 4 tbsp chickpea flour with 2 tbsp water. Stir until you have a thick paste, then add 2 additional tbsp of water and stir again. Set aside for at least 5 minutes.
In a large mixing bowl, combine 1 cup white sugar, 3/4 cup flour, 2/3 cup cocoa powder, 1/2 cup powdered sugar, 1/3 cup brown sugar, 1/3 cup vegan chocolate chips, and 3/4 teaspoon salt. (Sift the cocoa powder and powdered sugar through a mesh strainer if they are lumpy.)
After your chickpea egg has sat for at least 5 minutes add 1/3 cup of oil, 2 tablespoons of vegan milk, and 1 teaspoon of vanilla to it and stir well.
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until well combined. (It will be a very thick batter. If your batter has dry spots after 2 minutes of stirring, sprinkle with 1-2 teaspoons of water until a thick consistent dough is formed.
Put your batter into the prepared pan and press with the spatula so that it's even and flat and top with an additional 1/3 cup chocolate chips if desired.
Bake at 325° F (162°C) for 40-45 minutes until a toothpick inserted in the center comes out mostly clean. (The melted chocolate chips will stick to the toothpick.) Cool completely before cutting with a large knife.