300gvegan milk or dark chocolate(broken into pieces)
330gdark brown sugar
150gdark chocolate baking chips
100gpecans(lightly toasted and roughly chopped)
Turn on oven to 180C and grease and line a regular brownie tin.
In a small jug whisk together flaxmeal, chocolate protein powder (if using), sour cream and 80ml water together.
In a medium saucepan melt vegan butter, dark chocolate and brown sugar together, stirring over a low heat until smooth and just melted together.
Take off the heat and allow to cool slightly. Stir in the flour, dark chocolate baking chips, pecans and sour cream mix until combined.
Pour into the prepared tin and smooth the top over slightly. Bake for 40 minutes then cover loosely with alfoil and bake for another 20 minutes (or until when a skewer gets inserted it comes out clean).
Leave to cool completely in the tin before cutting (outside should be crisp and cooked - inside should be soft and fudgey).