Make the brownies
Preheat the oven to 160°C. Line a 20cm square cake tin with baking paper, leaving a little paper hanging over the sides so you can easily lift the brownies out later.

Place the Gluten Free Triple Chocolate Brownie Mix into a large bowl. Add the lightly beaten eggs, softened butter, a dash of coconut milk, salt and extra chocolate buttons. Then mix until combined.

Pour the mixture into the prepared tin and spread it evenly.

Bake for 35–45 minutes, or until the centre still has a slight wobble when gently shaken. Take care not to overbake them — you want the brownies to stay rich and fudgy.

Allow to cool completely in the tin.

Make the hazelnut choc spread
Add the roasted hazelnuts, Medjool dates, cocoa powder, coconut milk and salt to a food processor.

Blend until smooth and creamy, stopping to scrape down the sides as needed. Add a little more coconut milk if needed to reach your preferred consistency.

Add the topping
Once the brownies have completely cooled, spread the hazelnut choc mixture generously over the top.

Add a little matcha to create a swirl through the topping, then finish with a light dusting of matcha and decorate with chopped white chocolate matcha freeze-dried strawberries.

Slice and serve
Lift the brownies from the tin using the baking paper and cut into approximately 14 pieces.

Enjoy straight away, or store in an airtight container in the refrigerator for up to four days.