Preheat oven to 325 degrees F and line a 9x9 pan with parchment paper

Combine aquafaba and sugars in blender or food processor and mix for about 60 seconds until slightly fluffy and frothy.

Add raw spinach, vanilla, orange juice, milk and zest and mix again to combine, about 30 seconds. Spinach should be completely or mostly blended so that there aren't big leaves.

In a medium sized bowl melt chocolate either using a double boiler or in the microwave (if using microwave be sure to stir every 30 seconds and remove as soon as just about melted to avoid burning the chocolate). Add instant coffee and stir into mixture, it'll start to dissolve a bit. Let cool for just a few minutes. 

Pour the wet spinach mixture into the chocolate and stir to combine. Chocolate may begin to seize if the chocolate is too hot. Continue to mix and if needed, put on double boiler again to melt again slightly, some chocolate chunks is fine. 

In a separate bowl sift flours, cocoa powder, and salt together and mix once or twice with a wooden spoon gently to combine. 

Pour the dry ingredients into the wet and fold batter until incorporated - be careful not to overmix as this can make the brownies very chewy. 

Pour batter into the parchment paper lined pan and bake in the oven for 35 minutes. Remove from oven and let cool in the pan for 15 minutes before slicing to serve.