Combine the ground flax and 4 Tbs hot water and let stand for 5 minutes to thicken.

Combine the cocoa powder with the other measure of hot water (the 1/3 cup) and whisk smooth

Add the melted coconut oil

In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth

Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth

Portion into prepared cupcake tins filling half full and bake in a preheated 350°F oven for approximately 18 minutes

Cool for about 3 minutes and then with a tablespoon measure press the center to create an indent~ cool the rest of the way.

Cream the vegan butter with both sugars until light and fluffy (this will take about 5 minutes on high speed)

Add the vanilla extract and slowly drizzle in the plant milk while mixing on medium to high speed.

Add the salt and flour and mix just until combined then add the chocolate chips.

Fill the indents of the cooled brownies with the cookie dough filling

Dip the tops in ganache

*To prepare the ganache chop the chocolate finely and add the boiling plant milk and whisk smooth, cool slightly before dipping the brownies