Instructions

1. Preheat oven to 160C (325F).
2. Line a 9 x 9 in tin with baking paper and lightly grease with spray oil.
3. Mix together flaxseed and water and set to one side for 10 minutes.
4. Place coconut sugar or raw cane sugar into a high speed blender or Nutribullet and blitz to a powder.
5. 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.
6. Stir in powdered sugar and vanilla extract.
7. Stir in flax “egg” mixture.
8. 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.
9. 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.
10. Allow to cool FULLY before slicing, ideally overnight!
11. Store in a seal tight container at room temperature but out of direct sunlight for up to 3 to 4 days.