Ingredients for the brownie

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

Ingredients for the strawberry compote

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

Ingredients for the strawberry fondant filling

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

Ingredients for the chocolate topping

• 150g of organic dark chocolate
• 1 teaspoon of coconut oil

• Preheat oven to 180ºC fan, and line a 9 x 9 inch square baking tin with grease-proof paper. Allow the paper to hang either side of the tin. This makes it easier for removing the cheesecake bars when ready.
• Add the ground flaxseed into a small bowl and add in the water. Stir to combine then set aside to thicken. This will take around 10 minutes. 
• In a large mixing bowl, add in the butter, sugar and thickened flax mix. Whisk to combine until light in colour.
• Add in the cocoa powder, baking powder, flour and strawberry flavouring. Mix until a thick brownie batter.
• Spoon then spread the batter into the lined tin, making sure to get it as flat as possible.
• Smooth out using a spatula. Place into the middle of the oven and bake for 20-25 minutes. 

Allow the brownie to cool fully in the tin. Set aside.y, style, or even provide a review.

• Place the strawberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and water.
• Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
• Store in a sealed container in the fridge until you’re ready to use it. Make sure it’s completely cool before adding into the fondant mixture.

Strawberry Fondant

• Place the icing sugar, softened butter, vanilla and strawberry compote in a medium sized bowl. Whisk until a thick paste. Add a tablespoon at a time of hot water, mix to combine. It should resemble a thick paste that smooths out within about 20 seconds when the bowl is left to sit.
• Pour the fondant over the brownie base, level out with a spoon or spatula. Place into the freezer for 30 minutes to set.

• Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Add in the oil and mix to combine.
• Remove the brownie slab from the fridge and drizzle over the melted chocolate. Level out with the back of a spoon or off set spatula. Place back into the freezer for 5 minutes to set the chocolate.
• When all set, remove the brownie from the pan by using the grease-proof paper slings, cut into 12-16 slices using a sharp knife, wiping the knife between each.
• Tip: To help cut the bars neatly, heat up the knife before cutting in a bowl full of hot water or use a kitchen blow torch to gently heat it. Be very careful when doing this. Score the chocolate with the knife to slightly melt it, then cut. This will make for neat slices, without squishing the fondant filling. If they do become soft, simply place them back into the fridge / freezer to firm up.