Preheat the oven to 350°F (177°C). Brush the bottom and sides of an 8x8” baking pan with oil and line with parchment paper. Set aside.

In a medium bowl, mix together cashew butter, tahini, maple syrup, coconut milk, eggs, vanilla extract, cacao powder, baking powder, baking soda and salt. Gently fold in the chocolate chips. Pour the batter into the prepared baking dish.

Bake for 22-26 minutes, until a toothpick is inserted into the center and comes out relatively clean. These brownies will continue cooking after being taken out of the oven. If they don’t look completely done, I urge you to take them out anyways. Set aside and let cool for 10 minutes before moving to the refrigerator to cool completely.

While the brownies are cooling, prepare the fudge layer. Add chocolate to a small bowl and set aside. In a small saucepan, add coconut milk and heat on medium low until it is simmering and bubbling throughout. Add to the chocolate, let it sit for about a minute and then stir until smooth and creamy throughout.

Once the brownies have cooled down, remove from the refrigerator. Top off with the fudge and place back in the refrigerator to set. After 45 minutes to 1 hour, carefully slice them into squares with a hot and very sharp knife.