• Preheat the oven to 350°F. Line an 8x8" baking pan with parchment paper.
• Prepare the vegan egg replacer according to package directions and set aside.
• Into a medium saucepan over medium heat, add the butter. When the butter is melted, remove from heat and stir in the granulated sugar, egg replacer, 1 teaspoon vanilla extract.
• Add 1/3 cup cocoa powder, flour, baking powder, and salt. Stir well to incorporate.
• Pour the entire mixture into the prepared pan, spreading to evenly cover the surface of the pan.
• Bake for 30 minutes.

While the brownies are baking, prepare the frosting:

• In a small mixing bowl, use a hand mixer to combine the remaining 3 tablespoons softened butter, 3 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioners sugar. The mixture will be crumbly. Add the water and continue mixing until consistency is smooth. Set aside.
• When the brownies are done, set the pan on a cooling rack and carefully pour the prepared frosting over the hot brownies. Use a spatula to spread the frosting across the surface of the brownies.
• Allow the brownies to cool completely then refrigerate until ready to serve.