Mega Mag Brownies

Combing some of my favourite ingredients that are great sources of magnesium in dark chocolate (85%), raspberries, almond flour and pistachios. These can be vegan and/or free from, I encourage you to change it up as you see fit. They are also naturally gluten free, flourless, whilst with real chocolate taste indulgent and naughty!

Ingredients:

3 organic eggs or 3 tablespoons chia seeds

200g organic chocolate 70% 

150g coconut oil or unsalted butter

250g Coconut sugar

150g ground almonds

1 heaped teaspoon of baking powder

2 teaspoons of vanilla bean paste

Method: Heat your oven to 180C and grease a tin (approx 20cm x 20cm) with coconut oil or unsalted butter and line with baking paper. If your tin is not this size just curl up the baking paper half way. If you are using chia seeds and not eggs you will need 3 tablespoons mixed with 9 tablespoons of water to form a gel.

Pop a heatproof bowl over a simmering saucepan of water, breaking up the chocolate and mixing with the coconut oil or butter, stir until melted. Then stir in the coconut sugar followed by the eggs, one by one, or chia seeds and finally the vanilla, ground almonds and baking powder (most recipes would suggest that baking powder is only needed if using chia seeds but I also add when making this with eggs for extra lift). Just before pouring into the tray mix in half of the raspberries and pistachios.

Bake for 30 minutes and rest for 20 mins - this is important, don't be greedy and force is out whilst still gooey! Chop into individual portions and store in an airtight container, they should keep for up to a week, top with extra fruit and nuts when serving.