TOFU PUDDING FROSTING: Blend all the ingredients together in a small food processor until smooth. Adjust sweetness as needed.
Transfer to a small bowl, cover with a lid, and refrigerate for at least 30 minutes to thicken.
BROWNIES: Preheat oven to 350°F and line a 9-inch square pan with parchment paper. Set aside.
In a large mixing bowl, whisk together ground chia seeds, water, aquafaba, tahini, coconut oil, liquid sweetener, and coconut sugar until smooth.
Add the cocoa powder, espresso powder, sea salt, flour, and baking soda and use a spatula to mix until combined and lump-free.
Fold in the chocolate chips.
Transfer the brownie batter into the prepared square pan and bake for 25-30 minutes.
Cool completely before cutting into 12 squares.
Keep the cut squares together and spread a layer of chilled tofu pudding frosting. Top with flaky sea salt and roasted sesame seeds if desired. Store leftovers in the refrigerator for up to 5 days.
Notes
*Aquafaba is the water from a can of chickpeas. For the best results, do not substitute this ingredient. **I typically use honey (not vegan) or bumble bloom (a vegan honey alternative) but maple syrup, agave nectar, and coconut nectar would work too. ***Whole wheat flour works well here! I used 1 cup whole wheat flour and ½ cup all purpose flour.
Recipe by Radiant Rachels at https://radiantrachels.com/fudgy-vegan-brownie-recipe/