Preheat your oven to 180c and grease or line a small square baking tin.
Then, make a flax egg by mixing the 3 tbsp of ground flaxseed with 9 tbsp of water in a small bowl. Set this to the side whilst it thickens up.
In a mixing bowl, cream together the dairy free butter and coconut sugar. Once it’s thickened, add in the flax eggs, vanilla extract and Swisse Me Beetroot Ready-to-Drink Smoothie.
In a separate bowl, mix together the spelt flour, cocoa, baking powder and salt. Sieve this into the liquid mixture and fold in along with the ¼ cup oat milk. Make sure to do this gently to make sure you don’t over mix the batter.
Roughly chop the chocolate and gently stir in 120g to the mixture. Add this to your baking tin, smooth down and place in the oven. Cook for approximately 22-25 minutes, until the brownies are crisp on the top but are still slightly gooey in the middle. Once out the oven, add the remainder of the chopped chocolate on top & leave to cool before cutting into squares.