BROWNIES

INGREDIENTS

2 tbsp chia seeds + 6 tbsp water

180g bar of dark (or milk) chocolate 

1/3 cup margarine + 1 tsp for greasing

1 1/4 cup light muscovado sugar

1/4 cup soy milk (or non-dairy alternative)

1 tsp vanilla extract

3/4 cup + 1 tbsp self-raising flour 

3/4 cup ground almonds 

1/2 cup cocoa powder 

1/4 tsp baking powder 

pinch of salt

METHOD

Preheat oven to 170C. Grease a 9in square tin and line with greaseproof paper. If possible, add chia to pestle and mortar (or blender/spice grinder) and ground a little. In a small bowl, combine chia seeds and water then set aside for at least 5 mins.

Add roughly 1 cup of water to a small sauce pan and bring to a boil. Place a heat-proof bowl on top and ensure the water doesn’t touch the bowl. Add the chocolate and margarine to the bowl and melt together. Once melted, take off the heat and add the sugar, milk and vanilla. Whisk until completely combined. Add chia seed mix and continue to whisk until combined

In a mixing bowl, combine flour, ground almonds, cocoa powder, baking powder and pinch of salt. Add the chocolate mixture to the dry ingredients and fold together until combined. The mixture will be very thick.

Transfer the brownie mixture to the lined tin and smooth out the mixture with a spatula. Bake for 25 mins, until a knife comes out clean. Leave the brownies to cool completely, before cutting into squares. For best results, leave in the fridge for at least 1-2 hours for them to set.

Enjoy!