Begin by preheating the oven to 180ºc and line a rectangular baking tin with parchment paper.
 If it’s not already, melt the dark chocolate.
 In a small bowl combine the ground flaxseed with 2 tablespoons of warm water and put to one side to thicken.
 In a large bowl combine the room temperature milk, oil, vanilla extract, and melted dark chocolate.
 In another large bowl combine the oat and plain flour, cacao powder, and light brown sugar.
 By now, the flaxseed mixture should have thickened to make your ‘flax egg’. Add this to the wet ingredients and combine before adding the bowl of dry ingredients. Combine again until mixed well.
 Next, add 1/2 of the raspberries, 1/2 of the chocolate chunks, and 1/2 of the crushed walnuts. Carefully fold them through the brownie mixture before pouring into the lined tin.
 Push the mixture into the corners and flatten it into the corners.
 Add the remaining raspberries, chocolate chunks, and walnuts on top and give them a gentle push into the mixture.
 Bake for 30 minutes. Allow to cool for 10 before removing from the tin and slicing. Enjoy!
Raspberry and Walnut brownies was last modified: May 24th, 2022 by