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Place a cookie sheet inside of the oven on the middle rack and then preheat oven to 350 degrees.
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In a small pan, melt the butter over low heat.
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In a medium size bowl, add flours, cacao powder, agar and salt. Whisk together making sure to disperse all the clumps of cacao powder. Set aside.
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Add the water to a small bowl and quickly whisk in the ground chia. Continue to stir until it starts to pull away from the bowl. Set aside.
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When the butter is melted, remove from heat and stir in the maple syrup.
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Next, stir the melted butter into the dry ingredients.
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Thoroughly stir in the chia egg and then mix in the sugar until completely incorporated!.
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With a spoon, scoop out some dough to form a small ball then place them in the prepared muffin pan and tap them down a bit to flatten. Press in a chunk of chocolate vertical in the center of each brownie.
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I use a kitchen scale so I know exactly how much to add but you can wing it if you don't have one.
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I grab a little dough and I weigh them at 20 grams then toss them in my palms to form a smooth ball.
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Place the muffin pan onto the cookie sheet and bake for 12 to 14 minutes.
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When they are finished baking, transfer to a wire rack and let them cool completely.