Put the flax seeds and water in a bowl, set aside so they thicken.
Preheat the oven to 350°F and cover a 20×10 inch baking pan with a baking sheet.
Melt the vegan butter in the microwave and then add the sugar, the flaxseed with the water and vanilla, until getting a homogeneous mix.
Put the previous mixture in a bowl and sieve on top of it the flour, cocoa, and baking powder. Mix with a spatula. Add half the chocolate to the mixture and incorporate. Move to the mold and cover with the remaining chocolate. Put in the oven and cook for about 35 minutes.
Remove from the heat and allow to cool for at least 15 minutes before cutting or serving.
Whip the cream until stiff peaks form and put it in a pastry bag.
To serve, cut the brownie into 16 equal pieces, make a circle with the pastry bag and place a strawberry on it. Top with a cream dot on top of every strawberry.
