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 dark 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. Fold in the chocolate chips.
8. Pour the brownie batter into the lined tin and level off with an off-set spatula.
9. Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgy brownie, you may want to underbake by 5 minutes!
10. 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.
11. Keep the brownie in the tin as we will be layering the cookie dough and ganache in the tin.

Method (cookie dough)

1. Before making the cookie dough, as you’ll be enjoying raw cookie dough, you’ll want to heat treat the flour to kill any bacteria! To heat treat the flour, sprinkle the flour onto a baking tray, and bake in the oven at 180℃ fan for 5 – 8 minutes. Let it cool before using (as the heat from the flour can melt the chocolate chips!).
2. Add the dairy-free butter and light brown sugar into a bowl and cream together.
3. Add the cooled down heat treated flour, vanilla, dairy-free milk and chocolate chips, mix together.
4. Transfer the cookie dough on top of the cooled brownie, press this over the entire brownie in an even layer, getting right into the edges. 
5. Place in the fridge while you make the ganache.

Method (ganache)

1. Finely chop the dairy-free dark chocolate and place it in a heatproof bowl. Smaller pieces will melt more evenly.
2. In a small saucepan, add in the coconut cream and heat over medium-low heat. Do not boil, simply heat just until it begins to simmer around the edges.
3. Pour the hot coconut cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to slowly melt the chocolate. Use a heat proof spatula or spoon to stir until smooth. Gently stir from the center outward until the mixture becomes glossy and smooth.
4. Allow the ganache to cool at room temperature for around 20 minutes, stirring occasionally, until it thickens slightly.
5. Pour the ganache over the cookie dough, use an off set spatula or the back of a spoon to level this out, getting right into the corners (refer to video for example). 
6. While the ganache is still wet, sprinkle over some chocolate tips. Do this while the ganache is wet as it will make the chocolate chips stick.
7. Place into the fridge until set (approximately 2-4 hours).
8. Once everything feels firm, use a sharp knife to score the edges of the tin to help the brownie slide out.
9. Use the push base of the tin to push the brownie out of the tin and place on a chopping board.
10. Use a sharp knife to carefully cut the brownie into squares. TIP: Wipe the knife clean after each cut to keep each brownie neat and tidy.
11. Serve and enjoy!