Method (brownie)

1. Preheat oven to 180 degrees c fan, and line a deep baking tray with grease-proof paper.
2. Make the flax eggs. Add the ground flaxseed into a small bowl and add in the room temperature water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter, both sugars and flax egg. Whisk to combine until light in colour. You can do this by hand or using an electric hand whisk / stand mixer with balloon whisk attachment.
4. Add in the condensed milk, cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible. Smooth out with the back of a spoon or off-set spatula.
6. Place the tin into the oven and bake for 25-30 minutes, or until a skewer inserted comes out clean. Keep an eye on the edges of the brownie to make sure they’re not burning.
7. When the brownie is ready, remove from the oven and allow to cool. You want to cut the brownie whilst it’s still slightly warm, as when it’s cold, it will crack.
8. Use a coffin shaped cookie cutter to chomp out shapes and place onto greaseproof paper. Discard trimmings (I like to store them in a sealed container in the fridge for snacking).

Method (decorations)

1. Add 1/2 teaspoon of chocolate fudge sauce to the top of each brownie, spreading it out to cover the entire surface of the brownie. Don’t add too much or it will slide off the brownie making quite a mess.
2. Blitz up the Oreos in a small blender and pour into a medium sized bowl.
3. Dip the top of each brownie in the Oreo crumbs, the sauce will help it stick. Place on a tray and allow this to set.

Method (skeleton)

1. Melt the dairy-free white chocolate either on the hob using a bain-marie (pan filled with water with a heat proof bowl on top) or in the microwave in 10 second intervals until melted. Melt until smooth.
2. Transfer the melted white chocolate into a piping bag and snip off the tip. 
3. Pipe the skeleton body on-top of the brownie (refer to video for reference).
4. Place some grease proof paper on a cutting board or baking tin.
5. Pipe the face on the lined paper, making sure to leave holes for the eyes and mouth (refer to photos).
6. Place in the freezer for 5 minutes to set, then peel the faces off the paper and place on to the brownie. Optional- use some melted white chocolate to stick the face to the brownie.
7. Serve and enjoy!