Chewy, dense, fudgy and a little gooey (if served warm!), that are sure to go down a treat whatever your dietary preferences.

Serves: 10-12

INGREDIENTS

  • 14g milled flaxseed
  • 90ml warm water
  • 150g soft brown ( or coconut) sugar
  • 130g oat flour, gluten free if necessary*
  • 85g almond flour
  • 30g cocoa powder
  • 1/4 teaspoon baking soda
  • Pinch of Sea Salt
  • 130g coconut oil, melted
  • 120g + 60g, divided 60 to 70% dark chocolate chips or roughly chopped chunks
  • 2 tsp vanilla extract
  • Flaked sea salt, optional

INSTRUCTIONS

  • Preheat oven to 160C (325F).
  • Line a 9 * 9 in tin with baking paper and lightly grease with spray oil.
  • Mix together flaxseed and water and set to one side for 10 minutes.
  • Place soft brown sugar or coconut sugar into a high speed blender or Nutribullet and blitz to a powder.
  • Melt 120g chocolate and coconut oil together in bowl or jug that is heat safe over a pot of boiling water or alternatively in a pyrex jug in the microwave; 30 seconds at time and stir after each round until melted.
  • Stir in powdered sugar and vanilla extract.
  • Stir in flax “egg” mixture.
  • Add in dry ingredients and use a whisk to combine to ensure there are no clumps. Mix until you have a smooth batter. Fold in remaining chocolate chunks or chips.
  • Spread batter, which will be quite thick, into the prepared tin. Ensure it is evenly spread before baking for 25 – 30 minutes. Check after 20 minutes and cover with tin foil if necessary to prevent burning.
  • Allow to cool FULLY before slicing, ideally overnight!

Serve with Vegan Vanilla ice-cream 

Source: The Food Medic.co.uk