Source : If Using Sweetened Cocoa Reduce The Sugar To 110gpreheat The Oven To Gas 4 / 180c / 350f And Lightly Spray A 12 Hole Cupcake Tin With Oilin A Large Bowl...
If using sweetened cocoa reduce the sugar to 110g
Preheat the oven to gas 4 / 180C / 350F and lightly spray a 12 hole cupcake tin with oil
In a large bowl, pulse together the flax and water with a handheld blender and let sit a few minutes to become gelatinous. You could use a tabletop blender but ultimately it's easier to get the mixture scraped out of a bowl....
Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together
Taste the batter, add more sugar if you want it
The mixture should be slightly thicker than buttercream frosting and definitely not loose but if it's too thick add a tsp of water
Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them
Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin
Let them cool in the tin for half an hour before gently prising them out with a spoon. They'll be super fudgy inside so be careful not to break them
They'll keep well in a lidded container, up to 5 days and even longer in the fridge