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    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:

    160ml almond or other milk
    3 tablespoons milled chia seeds1 block (200g) creamed coconut
    225g 70–85% dark chocolate
    4 eggs
    1 1/2 cups (210g) coconut sugar
    2 teaspoons gluten-free baking powder

    Fresh homemade almond milk
    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.

    WE’D LOVE TO HEAR FROM YOU COMMENT BELOW IF YOU ARE A BROWNIE FAN…
    #TastyTuesday

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