Preheat the oven to 350°F and line an 8x8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
Melt the vegan butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. (this contributes to the crinkly top in the brownies)
Add the eggs and vanilla and mix again.
Pour the dry ingredients (cocoa powder, salt, and flour) into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the brownies!
Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean (over-baking the brownies will make them tough). The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
Let the brownies cool completely before slicing (they need time to set and if you cut them too early they will make a gooey mess). Enjoy!
MEASURING FLOUR and COCOA POWDER: Be sure to properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. If they've already been sliced, you can store them at room temperature in an airtight container. Doubling Instructions: To double the recipe, double all ingredients and bake the brownies in a 9x13 pan for 20-35 minutes.