By Kerstin Rodgers
These are fudgy, light and addictive. Even non-brownie lovers love them. I got the basic recipe from Ms. Cupcake, a London-based vegan bakery, but I’ve gone further by Mexicanizing them and making them richer.
Preheat the oven to 350°F [180°C]. Oil a baking pan, 13 by 9 in [33 by 23 cm], or line with baking parchment.
In a cup, whisk the flaxseed with 2 Tbsp lukewarm water and leave to soak. In a large bowl or stand mixer, combine the flour, cocoa, superfine sugar, cinnamon sugar, ba