Makes 24 Brownies
When you need to supercharge your poker skills, try chia. These weenchy seeds have finally become mainstream in Ireland, having enjoyed some spectacular adulation across the Atlantic. Everyone from Jessica Alba to Ross O’Carroll Kelly is tapping into chia mania. Seems like a much more seductive way to get those brain-pumping omega-3s without having to neck fish oil.
YOU WILL NEED:
3 tablespoons milled chia seeds1 block (200g) creamed coconut
225g 70–85% dark chocolate
1 1/2 cups (210g) coconut sugar
2 teaspoons gluten-free baking powder FRESH ALMOND MILK
First up, make a chia ‘egg’ by mixing together the almond milk and milled chia in a small bowl. Rest for 10 mins.
Firs up the oven to 180°C/160°C fan/350°F. Line a 20cm x 20cm square brownie tin with baking parchment.
In the meantime, slowly melt the solid block of coconut cream (including the oil on top of the block) with just 200g of the dark chocolate in a small saucepan.
In a large bowl, beat the eggs and coconut sugar together until frothy.
Stir through the baking powder.
Chop up the remaining 25g of chocolate and add it in.
Now let the melted chocolate coconut ganache party with the batter.
Finally, drop in your chia egg. Spoon this glossy gorgeousness into the lined brownie tin.
Bake in the oven for 30 minutes, until you see cracks along the top.
Remove, and cool in the tin. Best served cold or at room temperature.