Preparation time: 15 minutes
Baking time: 45 minutes
Makes: 16 small brownies

Ingredients:

1-2 tbsp coconut oil for greasing your baking pan

3 tbsp water

1tbsp ground flax seeds

190g (gluten free) plain flour

300g coconut sugar

40g unsweetened (vegan) cacao powder

1tsp baking powder

1/2 tsp salt

a handful of Primrose’s Kitchen raw beetroot and ginger muesli (plus extra for sprinkling on top)

85g dark (vegan, 80%) chocolate, roughly chopped

300ml almond milk, or milk of your choice

120ml olive oil

Ingredients for the frosting (optional): 

250g thick, creamy coconut yoghurt

1-2tbsp unsweetened (vegan) cacao powder

1-2tbsp maple syrup

Instructions:

Preheat the oven to 175C. Line the bottom of a 20cm square baking pan with grease proof baking paper and grease the sides with the coconut oil. Set aside.

Mix the water and ground flax seeds in a small bowl and set aside.

In a large mixing bowl, combine the flour, sugar, cacao powder, baking powder, salt, muesli and chocolate. In a small, separate bowl combine the milk, olive oil and flaxseed/water mixture. Pour these wet ingredients into the bowl with the dry ingredients. Mix until just combined and pour into your prepared baking pan.

Bake in the oven for 45 minutes, watching not to over bake as you want the brownies to be cooked, but also beautifully gooey in the centre.

Whilst the brownies are baking, you can make the frosting (optional) but combining all three ingredients in a small bowl.

When the brownies are done, let them cool for 20 minutes, cover them evenly with the frosting, sprinkle some muesli on top and enjoy!