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Choccy Chia Brownies

This is a delicious, rich, low carb chocolate brownie that feels wonderfully naughty.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 Servings
Calories 170 kcal

Ingredients
  

  • ¼ cup cocoa powder
  • 1 tbsp ground chia seeds
  • 2 tbsp coconut flour
  • 3 large free range / organic eggs
  • 165 grams unsalted butter
  • ½ cup Erythritol or Xylitol sweetener (or your preferred sugar substitute)
  • 55 grams dark chocolate (85%)
  • ½ tsp vanilla extract
  • Pinch salt

Instructions
 

  • Heat the oven to 160°C/325°F (fan assisted)
  • Grease an 8 inch baking/brownie tray with a little butter.
  • Gently melt the butter and choc together in a large pyrex bowl over a pan of simmering water. Remove from the heat when nearly melted and add the sweetener stirring well.
  • Add the cocoa, coconut flour, chia seeds and salt and mix well.
  • In a separate bowl, whisk the eggs and vanilla extract together until frothy and light.
  • Gradually add the egg mixture to the chocolate mix and fold until blended.
  • Ensure mix is fully combined.
  • Pour into the baking tray.
  • Bake on the middle oven shelf for 20-30 minutes (CHECK AFTER 20 MINS). Don't be alarmed if it looks a bit 'bumpy' at this stage, it will settle.
  • Leave to cool in the tray before carefully turning out on to a cooling rack.
  • Cut into delightful bite-size pieces or just eat it whole. On special occasions, I might have one with double cream and fresh raspberries.
  • Share if you have no other option. Kelley will usually double the recipe and freeze half which works well and stops me from eating them all in a scarily short space of time.