To make the brownie:

• Melt margarine and chocolate in a saucepan or in the microwave until you get a smooth chocolate cream. Set aside.
• Pour the aquafaba into a bowl and beat it with an electric whisk together with the granulated sugar. Beat until it turns white.
• Add the dry ingredients, and mix.
• Drizzle over the chocolate cream and mix the mixture until it is smooth and lump-free. Finally, add your oat milk.
• Spread the batter in a lined 25×25 cm baking tray (or a 25 cm diameter spring form) and bake in the middle of the oven for 20-30 minutes. It should still have a gooey center once it’s done!
• Allow the brownie to cool completely at room temperature or in the refrigerator.

To make the frosting:

• Add around 10 candy cane pieces to a pot along with some water. Turn the heat up to medium and stir until fully dissolved.
• Let cool completely.
• Mix butter and creamy Spread until smooth, using an electric mixer. Add icing sugar and give it another mix.
• Add the cooled-off syrup and crushed-up candy canes to the frosting and fold it in. Add more to taste.
• Frost the brownie with the buttercream frosting and garnish with more crushed-up candy cane!