For the Brownie Base

• 4 tablespoons ground flaxseed + 8 tablespoons water
• 140g organic butter
• 300g coconut sugar
• 120g cocoa powder
• 1 teaspoon baking powder
• 200g self-raising flour
• 1 teaspoon strawberry flavouring

For the Strawberry Compote

• 100g frozen strawberries
• 40g caster sugar
• 2 tablespoons corn starch or flour
• 1 tablespoon water

For the Strawberry Fondant Filling

• 500g icing sugar, sifted
• 50g organic butter, softened
• 1 teaspoon vanilla bean paste or extract
• 2 tablespoons hot water

For the Chocolate Topping

• 150g organic dark chocolate
• 1 teaspoon coconut oil

1. Preheat oven to 180ºC fan and line a 9x9-inch square baking tin with grease-proof paper, leaving paper to hang over the sides for easy removal.
2. Mix flaxseed and water in a small bowl and set aside for 10 minutes to thicken.
3. In a large mixing bowl, combine butter, coconut sugar, and flax mixture. Whisk until light in colour.
4. Add cocoa powder, baking powder, flour, and strawberry flavouring. Mix into a thick batter.
5. Spread evenly into the lined tin and smooth with a spatula.
6. Bake in the centre of the oven for 20–25 minutes. Allow to cool completely in the tin.

1. Add strawberries, sugar, corn starch, and water to a saucepan.
2. Heat over medium-high, stirring constantly for 5–8 minutes until thickened.
3. Remove from heat and allow to cool completely. The compote will thicken further as it cools.
4. Store in a sealed container in the fridge until ready to use.

Strawberry Fondant

1. In a medium bowl, whisk together icing sugar, softened butter, vanilla, and cooled strawberry compote.
2. Add hot water one tablespoon at a time until the fondant becomes a thick but smooth paste.
3. Pour over the cooled brownie base and spread evenly. Freeze for 30 minutes to set.

1. Melt dark chocolate in a heatproof bowl over a bain-marie (simmering water in a saucepan).
2. Stir in the coconut oil until smooth and glossy.
3. Remove the brownie from the freezer and drizzle or spread the chocolate over the top.
4. Return to freezer for 5 minutes to set the chocolate layer.

To Serve

1. Use the grease-proof paper to lift the brownie slab from the tin.
2. Cut into 12–16 slices with a sharp, warmed knife (dip the knife in hot water or gently heat with a blowtorch for clean cuts).

Tip:If the fondant softens, chill again before serving.