I’ve been playing around with ground chia seed as a flour and added some coconut flour to bake a moist and delicious brownie. I was so pleased with my first batch that somehow we ate the whole lot before I could get round to taking a photograph of them. So I baked another batch the next day. It’s with a small degree of shame that I confess we also ate these before taking a photograph. Finally, another batch was made and I managed to whip out my camera before eating them!
I used my coffee grinder to grind the chia seeds to a fine powder. The Chief Taster said he could taste a slight nuttiness of the chia but I think he was looking for the taste once I told him what was in the brownies (he’s not a fan of chia). I find whisking the ingredients help to make the brownie light but you could just as easily used a spoon and a strong arm! They are delicious warm and also seem to improve the next day (I only found this out on my third batch…much to my shame!)
Chocolate and Coffee Brownies
- 1/4 cup coconut flour
- 1/4 cup ground chia seeds
- 4 eggs
- 1/4 cup cocoa powder unsweetened
- 1/4 cup coffee, strong brewed
- 1/2 cup erythritol or low carb sweetener
- 1/2 cup butter unsalted, melted
- 3 oz dark chocolate
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Pre-heat the oven to 180C/350F degrees.
- Place the butter and chocolate in a bowl over simmering water. Stir gently as it melts. Remove from the heat.
- Whisk the eggs and erythritol in a bowl until blended and light in colour.
- Add the melted chocolate mixture and whisk until blended.
- Add the remaining ingredients and whisk until the mixture is smooth.
- Place the mixture into a greased cake/brownie tin. For extra chocolately brownies, break up a few squares of chocolate and poke into the mixture (Purely optional – you could add nuts too).
- Bake for 18-20 minutes.
- Eat and enjoy!