These minty brownies will get anyone in the Christmas spirit (if they aren't already!). Just be sure to leave some for Santa - he'll be extra pleased.
By Nourishing Amy
MINT CHOCOLATE CANDY CANE BROWNIES
Prep Time: 20 minutes
2 Divine Smooth Dark Chocolate with Mint Crisp bars
2 tbsp chia seeds
¾ cup self-rising flour
2 tbsp cocoa powder
¼ cup coconut sugar
Pinch of salt
1 cup almond milk, at room temperature
¼ cup oil (sunflower, olive or melted coconut oil)
12 mini candy canes
Preheat the oven to 350 Fahrenheit and line a baking tray with parchment paper.
Melt 1¾ of the mint chocolate bars over a double boiler until smooth. Set aside to cool slightly.
Stir together the chia seeds with 6 tbsp water and leave to set for 10 minutes. Add in the milk, oil and vanilla and stir well.
Add the flour, cocoa powder, coconut sugar and a pinch of salt to a large mixing bowl and pour over the chia seed mixture and then the melted chocolate. Stir until thick and combined.
Chop 1/4 mint chocolate bar and stir into the brownie batter. Pour into the lined tray and press the candy canes into the top.
Bake for 20 minutes until firm on top but still slightly squishy. Allow to cool before slicing.