Preheat oven to 350°F. Grease one half-sheet pan and line with parchment paper.
In a large heatproof bowl, combine sugars, chocolate, almond milk, and oil. Melt completely and stir until well combined. Set aside and allow the mixture to cool.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
Once the chocolate mixture has cooled down, add the eggs and vanilla. Stir until well combined. Add flour mixture and mix until just combined. Add chocolate chips.
Pour the brownie mix onto the prepared pan and bake for 25-30 minutes or until the top is firm to the touch. Remove from the oven and allow to cool completely. Once cooled, break into pieces.
Prepare the frosting by mixing all of the ingredients until smooth.
1. Serve the frosting as a dip for the brownie thins.
2. Add freeze-dried raspberries to the brownie batter for a delicious berry twist. Make sure the raspberries are completely covered with the batter before baking to prevent them from burning.