3tablespoonground flaxseed, (buy it pre-ground or make your own in a high speed blender or coffee grinder)
1cupoat flour, (buy it pre-ground - check label if gluten free - or make your own by grinding oats in a high speed blender)
½cupground almonds, (almond meal)
1teaspoonbaking powder, (check label if gluten free)
Pinch of salt
¾cupsoy milk, or milk of your choice
¼cup+ 2 tablespoon maple syrup
¼cupcoconut oil, melted if solid
1teaspooninstant coffee, dissolved in 1 tablespoon boiling water
1teaspoonnatural vanilla extract
For the peanut butter fudge:
½cupsmooth peanut butter
Mix 3 tablespoon of ground flaxseed with 6 tablespoon of water and set aside for about 15 minutes. It will become thick and gel-like. This mixture is the equivalent of three 'flax eggs' and will act as an egg replacer in the brownie batter.
Preheat oven to 200C (390F) and grease and line a rectangular baking dish. I used an 18x27cm pan (approximately 7x10.5 inches).
Mix dry ingredients in a large mixing bowl: oat flour, ground almonds, cocoa, baking powder and salt.
Add wet ingredients: milk, maple syrup, coconut oil, dissolved coffee, vanilla paste and flax seed gel.
Beat until the mixture is smooth and well combined. If it seems too thick, add 1-2 tablespoon more milk.
Pour batter into the pre-prepared baking dish.
Bake for approximately 15 minutes. Once done, the brownie will pull away from the sides of the pan a little and look 'cooked', but a skewer will not come out clean. You want the middle to still be a bit fudgey.
Allow brownie to cool in the tin for about half an hour before adding the peanut butter fudge layer.
To make the peanut butter fudge, melt peanut butter, coconut oil and maple syrup together in a small saucepan. Whisk until smooth and well combined, then pour over the brownie.
Chill in the fridge until completely set. Serve straight from the fridge, as the peanut butter fudge will soften and melt at room temperature.
Prep time does not include cooling or chilling time. Nutrition information is based on 16 bar sized portions, but you could easily cut those in half for 32 serves - which are still a lovely little treat.