Preheat oven to 180C / 350F. Line a 8x8 baking tray with parchment paper.
In a large mixing bowl, combine together all dry ingredients except coconut sugar. Mix well and set aside.
½ cup cocoa powder, ½ cup chocolate chips, 1 teaspoon espresso powder, 1 teaspoon baking powder
In another bowl, mix together applesauce, cashew butter and plant milk.
½ cup applesauce, ¼ cup cashew butter, 3 tablespoons plant based milk
Whisk aquafaba until peak forms, either by using a stand-mixer or hand-mixer. It will take 8-10 minutes, so do be patient!
½ cup aquafaba
Slowly add in coconut sugar, a tablespoon at a time. Continue whisking until mixture is shiny and thick.
¾ cup coconut sugar
Now, fold in applesauce cashew butter mixture into the aquafaba using a spatula. Add dry ingredients into wet and fold again until everything is well combined.
Pour batter into pan and smooth it out using the back of a spoon or a spatula. Bake for 20-25 minutes, or until brownies appear to be set. You can also insert a toothpick down the middle to check for doneness. Toothpick should be fairly clean with a few crumbs attached.
Take it out of the oven and let it cool for 10-15 minutes in the pan, before transferring it to a cooling tray to cool down further. Slice and enjoy!