Prepare the flax eggs by mixing 2 tbsp ground flaxseeds with 5 tbsp hot water in a small bowl. Leave for 15 minutes to set.
Preheat the oven to 180°C (160°C fan assisted) / 355°F and grease an 8x8-inch baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
In a bowl mix the flour, ground almonds, baking powder and salt.
Melt chopped chocolate over a water bath (or microwave) and stir in the vegan butter, peanut butter, cocoa powder and plant-based milk to combine.
Add the sugar and syrup to the melted chocolate mixture and whisk well until dissolved. Then add the flax eggs and the vanilla and whisk until smooth.
Sift the flour mixture over the wet ingredients and fold with a spatula until just combined. (Add more milk/ flour, if needed).
Transfer into the prepared baking dish and smooth out. Bake for approx. 20 minutes, or until a tooth pick (cake tester) comes out almost clean. They may appear slightly under-baked, which means they're fudgy and rich.
Once the brownies are done, leave to cool.
To make the frosting, melt oil in a pot (or microwave). Add nut butter, maple syrup and cocoa powder. Stir until well combined.
Frost cooled brownies with the chocolate cream frosting and, if desired, sugar sprinkles or any other toppings. Place in the refrigerator for 10-20 minutes before serving and enjoy!
(You can store the brownies covered in the refrigerator for up to 4 days or freeze and thaw for another time.)
Instead of ground almonds, you can also use almond meal, or any other ground nuts/ meal, or sub more all-purpose flour.
The brownies taste great on their own but feel free to spread the vegan chocolate cream frosting on top. Or serve with a scoop of vegan ice cream + a drizzle of chocolate sauce or caramel sauce, or with coconut whipped cream.
Nutrition is calculated automatically and should be used as estimate.