Treats & Snacks, Videos, x For Freezer x

PMT Brownies

It’s back #chiamania

Here’s one to service hormones and hismones.

 

 

 

Can’t find milled chia in a store near you?

No problem. A coffee grinder will mill whole chia seeds for you. We get our stash of milled chia online here, or nab packets of these in our local health store.

You can also just replace the first 3 ingredients below with 1 extra egg y’all.

 

160ml almond or other milk
3 tablespoons milled chia
1 teaspoon vanilla extract

200g block of creamed coconut
200g 70-85% dark choc
200g coconut sugar
3 eggs
100g ground almonds
2 teaspoons baking powder
1/2 teaspoon sea salt flakes
30g chocolate chunks (optional)

 

Make the omega-3 potion by soaking the milled chia in the plant-based milk and vanilla. Magic.

Meanwhile, melt the dark chocolate and creamed coconut in a bain-marie. This is a just a shallow bowl covering a pan of simmering water (1/2 inch in depth). The steam rising from the water will gently melt the content of the bowl, so long as the bowl never touches the water.

With an electric whisk (or tenacity), whip the coconut sugar with the eggs to introduce loads of air.

Tumble in remaining ingredients, and stir briefly.

Time to parachute in the glossy ganache – every last drop.

Finally, the gooey chia mix. In it goes.

Scoop into a 8×12 lined tin and bake at 180 Celsius for 30 minutes maximum. If you only have an 8×8 square brownie tin, leave it in 8 minutes longer, but don’t use the entire batter. A little of the mixture needs to be sacrificed for an 8×8 to work.

Leave to cool at room temp for an hour, and chill until dastardly delicious.

 

Taking the hell out of healthy.

Hit “BOOM” at the top left corner, with your email address my friend, to receive a new weekly recipe direct to your inbox.

 

brownies PMT

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24 Comments

  • Reply Christine April 26, 2015 at 12:59 am

    Oh my god! I just made this recipe and it is AMAZING!  Thank you for sharing this fabulous recipe. A perfectly rich and chocalately treat. I will definitely incorporate this recipe into my monthly celebration!

  • Reply Joanne April 27, 2015 at 8:12 am

    Am about to make my 3rd batch in as many weeks. A huge hit in this house needless to say!

    • Reply Susan Jane April 27, 2015 at 7:29 pm

      They should be widely available on the HSE. Thinks me.

  • Reply Jasmine chouja April 30, 2015 at 12:36 am

    This is such an amazing recipe I love all the recipes you make 
    But mine seem to be to gooey like it is not seeting 
    Can you please help me thankyou 

    • Reply Susan Jane April 30, 2015 at 9:19 pm

      Oh! The tin size is especially important. If it’s a square 8×8, then it won’t cook in the centre 😉 Also, store in the fridge. Could that help? FInal point – it’s worth purchasing an oven thermometer for 5 dollars. 100% of the ovens I have worked with over the past 10 years have not been the correct temperature. It’s crucial to have an independent thermometer when baking. (Ovens often lie!!) I hope this helps. They are magnificent, so do persist and you will be rewarded! 😉

      • Reply Jasmine chouja May 1, 2015 at 8:08 am

        Thank you very much your are amazing 
        I will definetly give it another try !! 

  • Reply Siobhan May 6, 2015 at 9:07 pm

    Hi Susan
    Just made these Brownies which were seriously scrumptious and a huge hit with the kiddos. Was my first time using creamed coconut and had a look at the back of the box before throwing it in the bin, I nearly had a heart attack when I saw the amount of saturated fat it contained! I know coconut veers from the bad to good fat list but I’m wondering where do I stand with this particular ingredient? Are these Brownies supposed to be guilt free in comparison to a traditional Brownie or are they still a treat that should be eaten in moderation? The 60g of saturated fat on the box made me think we should step away from the Brownies!!
    Thanks 
    Siobhan 

    • Reply Susan Jane May 7, 2015 at 9:22 pm

      Hi Siobhan, I’m afraid this is an area you need to navigate yourself. I don’t ban saturated fats from my diet. There is increasing evidence to suggest we need it in moderation for the production of hormones. See Joanna Blythman on this. Coconut is predominantly MCT fat too, meaning it can be broken down and utilised as energy I believe also. You can use butter or goat’s butter no problem instead in this recipe. Moderation seems sensible. But I guarantee these are preferable to any store bought equivalent or cheap noxious packaged brownies. No chemicals. Just pure, unadulterated, nutrient-dense treat (not designed to replace meals!) I hope this helps. Joanna Blythman’s book “What To Eat” is indispensable in our home 😉

      • Reply siobhan May 28, 2015 at 4:59 pm

        Thanks for that Susan. That all seems like sensible advice. Will give up the Brownies for brekkie so!! 

      • Reply siobhan May 28, 2015 at 4:59 pm

        Thanks for that Susan. That all seems like sensible advice. Will give up the Brownies for brekkie so!! 

        • Reply Susan Jane May 30, 2015 at 11:35 pm

          (erm, don’t be too hasty. They ease stress levels on the M50!)

  • Reply Joanne July 10, 2015 at 2:14 pm

    Hi, 
    Have made a few batches of these which I love. just wondering if I replaced the coconut sugar with dates would it work? If so what quantity of dates should I use?

    • Reply Susan Jane July 11, 2015 at 7:47 pm

      Hi there – I haven’t tried this I’m afraid so couldn’t offer advice. I have a few recipes online with The Sunday Independent which might be more suitable? I’m also uploading a fabulous brownie recipe tomorrow with just 3 ingredients … 😉

  • Reply Petra July 15, 2015 at 9:22 pm

    I\’ve just made these (again) this time with the yummy addition of cacoa nibs- I can\’t remember licking a bowl quite so clean!

  • Reply Marius August 17, 2015 at 2:58 pm

    Good afternoon Susan, 
    I joie this message finds you well! 
    I just have a simple question concerning these delinquent brownies: where do you usually store them and most importantly, for how long ? 
    I also wanted to express my gratitude regarding your incredible book & lifestyle, both of which being great sources of inspirationfor me! 
    I could almost say that you are the one who changed the way I appreciate and treat my whole body, as well as my way to enjoy and see life! 
    Thank you very much Susan!
    Marius 

  • Reply Marius August 19, 2015 at 9:25 pm

    Good evening Susan, I hope this message finds you well!
    I made these sumptuous brownies today and I do concede that they are terribly and \”achingly\” delicious!
    However, I do have a simple question concerning these little devils: where do you usually store them and most importantly, for how long ? I also wanted to express my gratitude regarding your incredible book & lifestyle, both of which being great sources of inspiration for me! I could almost say that you are the one who changed the way I appreciate and treat my whole body, as well as my way to enjoy and see life!
    Thank you very much Susan!
    Marius

    • Reply Susan Jane August 21, 2015 at 8:03 pm

      Wow! What a generous message to share with me, thank you Marius. So glad this recipe found you. We keep them in the fridge for up to 4 weeks. They also freeze beautifully but I challenge you to keep them for that long!!!

  • Reply Sarah November 12, 2015 at 8:10 pm

    Hi, 
    I am simply dying to make these brownies but I am not able to get creamed coconut where I live. I am not able to find raw butter or goat butter either. The only butter that is available is the commercial one. We do get, however, coconut milk or cream in a can. Does anyone have any suggestions as to what I can replace this with? 
    Thanks

    • Reply Susan Jane November 12, 2015 at 9:19 pm

      Butter works perfectly! The coconut milk, oil or cream won’t work though 🙁 xxx

  • Reply Katie April 16, 2016 at 5:17 pm

    Oh good god, 3rd time I\’ve made these. Your book was lost and then found in a house move so it\’s been a while… Added cacao nibs, hemp protein powder (I was out of almond meal) and some lucuma – HOLY COW I just love this recipe. My 3 year old was eating your basic quinoa  with salmon and broccoli – and I was standing in the kitchen feeling like the ultimate domesticated goddess when my beautiful 3 year old says oh sorry mommy I used your jammie top to wipe by bum… 

    • Reply Susan Jane May 3, 2016 at 10:45 am

      THTA’S TOOO FUNNY! You crack me up! xxx

  • Reply asia April 18, 2016 at 10:28 pm

    Hi Susan,

    I would love to try this recipe. Any thoughts on replacing the eggs with additional chia eggs? Thank you!

    • Reply Susan Jane May 3, 2016 at 10:44 am

      Haven’t tried this yet, but let me know if it works! I’m working a lot with psyllium husks which replaces the need for eggs (See the vegan banana bread recipe and milf muffins on my blog. A few more recipes in my 2nd cookbook). Works beautifully 😉

  • Reply Denise August 5, 2017 at 10:27 pm

    Looks amazing!Are the eggs essential…could I use chia/flax eggs instead? #vegan

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