To make the flax eggs: 2 tbsp linseeds, either ready ground or ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
To make the caramel, warm the coconut cream with the light brown soft sugar in a pan on a medium heat. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl
Mix together the maple syrup, peanut butter, vanilla extract and salt, add it to the caramel and mix it in, then put it in the fridge to cool
For the brownie batter, mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and salt in a large mixing bowl
In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together
Pour the batter into the tin, then add blobs of the peanut butter caramel all over and swirl it around with a butter knife
Bake for 35-45 minutes, or until a cocktail stick inserted in the centre comes out moist with a few dry crumbs on it, but not wet
Allow to cool fully, then cut into squares and serve. Store leftovers in an airtight container for 3 days