Lightly oil a 9x13" baking pan
Mix the egg substitute and set aside. See the instructions below.
In a large bowl add the nondairy milk, coconut oil, prepared egg substitute, sugar and vanilla extract.
Beat at medium speed with an electric mixer for about a minute or two until well mixed. Scraping down a couple of times.
To the same bowl add flour, cocoa powder, instant coffee, baking soda, cinnamon and salt.
Mix until well blended, scrapping down the sides.
Fold in the chocolate chips.
Spoon into the prepared baking pan and smooth evenly.
Bake at 350° for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for about 15 minutes.
Turn out onto a cutting board and cut into 24 squares. 4 across and 6 down with squares being a little bit bigger than 2" square.
Fold a heavier piece of stock paper in half and cut out a half heart shape that is smaller that 2" high.
Open up the paper and you will see your pretty heart shape.
Lay the heart shape in the center of a cut brownie square.
Put about 1 tablespoon of powdered sugar in the dusting wand and dust the powdered sugar over your cutout and carefully lift straight up.
Continue until you are done with your hearts.