Into a large mixing bowl, place brown sugar, cocoa powder, caster sugar, vegan butter, salt, vanilla, and coffee. Using an electric beater, combine very well.
Add all the tangzhong/flour-paste mix, and using your electric beater again, whisk on medium-speed until very well combined. It should kinda look like chocolate frosting!
Fold in the remaining 1 cup of flour using a spatula or wooden spoon until there’s no more white flour visible.
Then fold in the choc chips!
Linea brownie pan (mine was 22x22cm) with some baking paper and scrape all the brownie mix into the pan. Use a spoon to spread out the mix evenly. Sprinkle with extra choc chips and/or some sea salt.
Bake for 35-45 minutes. Use a wooden skewer to check if brownie is cooked all the way through (be mindful that you might just also be putting your skewer through melted choc-chips!) but if it comes out without brownie batter on it, it’s ready.
Let cool for 15-20 mins in pan! Enjoy!