Place a heat-proof bowl in a saucepan of water and gently heat on a low setting. Melt the cacao butter in the bowl. Use a whisk to keep the mixture moving. Add the cacao powder, stirring constantly. Keeping the heat on low, mix in maple syrup.
Whisk the egg in a bowl. Add milk, vanilla and chocolate mixture and mix well.
Blitz the Lo-Dough in a blender until it turns into crumbs.
Combine your chocolate mixture with the Lo-Dough rumbs and mix well.
Pour the brownie mix into the baking tin - use your hands to smooth the top (this mix will fill a third of the 8-inch baking tin, so you will need to make an extra wall out of tin-foil).
Bake for about 10 minutes. The brownie needs to be slightly undercooked.
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