Method (brownie)

1. Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
2. Sift the cocoa powder and flour together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
5. Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
6. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
7. Pour the brownie batter into the lined tin and level off with an off-set spatula.
8. Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgey brownie, you may want to underbake by 5 minutes! 
9. Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.

Method (Buttercream)

1. In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, cocoa and melted dairy-free dark chocolate. Whip on high speed for around 5 minutes to incorporate it. Add a splash of dairy-free milk or vegan cream if needed. If the buttercream is too thick, add some more chunks of butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
3. Transfer into a piping bag fitted with a star tip nozzle. 

Decorate

1. Use a sharp knife, cut the brownies into squares, as large or little as you like!
2. Use the buttercream to pipe high swirls on top of each brownie square. 
3. Spray edible gold glitter to the buttercream to give a magical look.
4. Decorate with sprinkles, edible gold stars.
5. Roll out some fondant, use a mini star cookie butter to chomp out a star shape. If you don’t have a mini star cookie cutter, you can use a knife and carefully cut out a star shape. 
6. Dust the star with some edible gold glitter.
7. Place the gold star on the top of the chocolate swirl tree. 
8. Serve and enjoy!