Mix your two egg substitutes and set aside. Use any of your favorite.
*A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.
Melt the dairy-free butter in a medium sized saucepan.
Add the cocoa and instant coffee.
Stir until well blended.
Remove from the heat and stir in the sugars.
Mix in the prepared egg substitutes and vanilla.
Mix until combined and then stir in the flour and baking powder.
Stir in the pecans and chocolate pieces.
Pour into the prepared pan and bake at 350 degrees for 35 minutes.
Remove from the oven and flip over on a wire rack to cool.
When cooled cut into 16 2" squares.