Strawberry Cream Brownies

Method

1. In a bowl, mix the flaxseed and water, then leave to stand for about 10 mins, until gloopy.
2. Preheat oven to 180°C/400°F/Gas Mark 4.
3. Add the brownie mix, flaxseed and dairy free spread into a mixing bowl and beat together until smooth.
4. Carefully spoon the mixture into a square baking tin and place in the oven for 20-25 mins.
5. Pour the strawberries into a saucepan and add the caster sugar, gluten free flour and water.
6. Let this boil for 5-8 minutes and stir to stop any burning.
7. Once it is like jelly place in the fridge in a container to cool.
8. In a mixing bowl, add the icing sugar, butter, vanilla extract and strawberry compote. Then whisk until it is thick.
9. Slowly add the hot water and keep mixing until it thickens.
10. Once the brownies have cooled, pour over the strawberry mixture and spread evenly. Let this set in the freezer for 30 minutes.
11. Whilst the brownie is setting, melt the vegan chocolate in a glass bowl over a saucepan of boiling water.
12. Pour this onto the strawberry layer of the brownies and let it set in the freezer for 5 minutes.