Plant-Based Peanut Butter Caramel Brownies

Instructions

Mix the linseed with three tablespoons of water and leave in the fridge for half an hour to thicken.

Preheat the oven to 165C and grease a brownie pan. Melt the chocolate chips in a bowl.

In a mixing bowl, whisk the flour, salt and baking powder together.

In a separate bowl, combine the linseed mixture, sugar and coconut oil together, add 60ml of water and the vanilla extract. Combine the wet mixture with the dry and stir in the melted chocolate chips.

Pour the mixture into the brownie tin, warm up the peanut butter so it's runny, spoon on top of the brownies and using a knife, slowly create swirls. (Don't over do it!) Bake for 40 to 50 minutes and leave to cool.

Topping

Combine the maple syrup, peanut butter and vanilla extract in a small pan over a medium heat, once it comes to a boil whisk until thick. Spoon on top of the cool brownies, sprinkle with chocolate chips and enjoy!