Vegan & Gluten Free Brownies with Cookie Dough Icing

• 2 chia seed "eggs" (2 Tbsp. chia seeds + 6 Tbsp. water)
• 2  Tbsp. coconut oil, melted
• 2 individual squares vegan dark chocolate, melted (1/4 c. chips)
• 1/4 c. applesauce
• 1/4 c. brown sugar (organic)
• 1/2 tsp. vanilla
• 2 Tbsp. maple syrup
• 1/4 tsp. salt
• 2 Tbsp. dark cocoa powder
• 1/2 c. flour (I used almond and tapioca)

Cookie Dough Icing

• 2 Tbsp. plant butter, softened
• 2 Tbsp. coconut oil, softened
• 1/4 c. brown sugar (organic)
• 1/4 c. oat flour
• 1/2 tsp. vanilla
• 1/2 - 1 c. whipped topping (look for one without hydrogenated oil)
• individual square vegan dark chocolate, chopped

1. Preheat the oven to 350 degrees. In a blender. blend the chia seeds until it becomes a powdery-meal consistency. Then, add the water and allow to sit for a few minutes. In a small bowl, melt the coconut oil and dark chocolate in the microwave.
2. In a medium mixing bowl, whisk the chia "eggs," coconut oil, melted chocolate, applesauce, brown sugar, vanilla, maple syrup, salt, cocoa powder, and flour. Pour into a greased 8x8 baking dish or 6 individual brownie wells. Bake for 16-20 minutes. Allow to cool before icing.
3. In a medium mixing bowl, beat the plant butter and coconut oil until smooth. Then, beat in the brown sugar, flour, vanilla, and whipped topping.  Stir in the chopped dark chocolate. Spread over the brownies.
4. Store leftovers in the fridge.