• Lightly grease an 8x8 baking pan.

For the brownies

• 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.

For the frosting

• In a medium bowl mix all of the ingredients together until smooth and creamy.
• If it seems too stiff you can add another tablespoon of non-dairy milk.
• Place the frosting in a piping bag with your favorite tip.
• Pipe the frosting on the top of each brownie.
• I sprinkled a little bit of ground up semi-sweet chocolate chips over the frosting.