Preheat the oven to 170c. Line a 20 x 10cm brownie tray with baking parchment.

In a small bowl, mix the psyllium husk powder with the water and set aside.

In a medium saucepan over low heat, add the vegan butter and allow to melt completely. Once melted, add the miso paste and whisk together.

To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder. Add the melted butter/miso mixture along with the sugar and the psyllium egg mixture and beat well.

Add the flour and beat on low until just combined.

Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.

Spoon the brownie batter into the prepared tray. Place in the oven and bake for 25-30 minutes. White it bakes, make the fudge sauce. The edges should be quite firm but the centre will be quite jiggly when you remove it from the oven.

Place on a cooling rack and allow to cool fully to room temperature.

In a medium saucepan over medium/low heat, place the oat/coconut/soy cream. Add the vanilla and the syrup and whisky until smooth.

When steam starts to rise form the surface of the cream, add the chocolate chips. Stirring constantly, reduce the heat to low until the chocolate chips are completely melted.

Once smooth, add the cocoa powder, one tablespoon at a time, whisking well between each addition. If you like a good thick fudge, add all three. If you want a thinner final sauce, just add two.

The sauce will thicken as it cools. At fridge temperature it should almost be a ganache and is delicious spooned on the brownie. If serving the brownie with ice cream, zap the sauce in the microwave and pour over.