Preheat the oven to 180°C/160°C fan and grease and line a 20 x 20cm high-sided baking tray with a little of the plant-based butter.

Soak the milled flaxseeds in 100ml of warm water. Melt the plant-based butter and the chopped chocolate together in a heat-proof bowl over a pan of simmering water. It's important that the bottom of the bowl doesn't touch the water or the chocolate could split.

In another, larger bowl, mix together the self-raising flour, cocoa powder, ground almonds, baking powder, dried cherries and a pinch of salt. Once the chocolate has melted into the plant butter, add the light brown sugar and whisk well for 2-3 minutes until the sugar has melted and is well combined.

Stir in the flaxseed along with the vanilla bean paste and gradually spoon in the dry ingredients until well combined and lump-free. Pour the whole lot into the baking tin you prepared earlier, and level out the surface by gently dropping the tin onto the work surface or smoothing it out using the back of a wet spoon.

Place the tin into the preheated oven and bake for 40-45 minutes. They will still look a little squidgy to the touch. Once cooled, place the brownie tray into the fridge to chill. Once cooled and firm, remove from the tin and portion into 12-14 squares and dust with a little icing sugar if you wish. 👋 These brownies contain no egg and therefore will have a softer texture. For the best result, it's important to let the chocolate solidify in the fridge before portioning.