2 tablespoons flaxmeal + 5 tablespoons water
1 ¼ cup rolled oats
¼ cup Two Islands chocolate protein
3 tablespoons cacao powder
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup soy milk
1 teaspoon apple cider vinegar
½ cup peanut butter
½ cup coconut sugar
1 teaspoon vanilla
Extra peanut butter, dark chocolate + Himalayan salt to top
Prepare flax egg by adding the water to the ground flax and leave to gel for 10-15 minutes.
Add apple cider vinegar to soy milk and leave to sit.
Blend rolled oats to a fine flour, add to a large bowl along with the rest of the dry ingredients (bar the coconut sugar) and mix.
Heat the peanut a little to soften.
In another bowl, mix coconut sugar, peanut butter, vanilla, soy milk and flax egg. Stir to combine.
Add wet ingredients to the dry ingredients, mix to combine. If too thick, add in another 1-2 tablespoons of soy milk. Mix well, but do not over mix!
Spread brownie batter into your lined and prepared tray.
Optional: Dollop peanut butter on top and spiral over gently with a knife.
Bake for 22-24 mins or until a fork comes out clean.
Leave to cool.
Drizzle with dark chocolate and sprinkle with Himalayan salt.