Chia Quinoa Walnut Brownies

These brownies are for the under-baked lovers. 
They are soft and fudgy with a little crunch from the chia seeds and walnuts. 

When I was younger, I used to make brownies from the box (gross, I know). 
I always took them out of the oven 10 minutes earlier than the directions said to. 
Little did I know that trying to make some fudgy brownies could be problematic. 
Not only are eggs high in cholesterol, but undercooked or raw eggs can be contaminated with bacteria.
Luckily for you, these brownies are free of cholesterol and bacteria! (no eggs!) and they are super fudgy.

Some suggestions: If you don't like the taste of chia seeds, you can grind them up and add them to the dry mixture. Please DO NOT leave the chia seeds out! You need them as an egg replacer!

 Ingredients (makes 24 brownies): 

• 1/2 cup melted coconut oil
• 1/2 cup unsweetened almond milk 
• 8 oz unsweetened baking chocolate 
• 1/2 cup coconut milk
• 1/2 cup maple syrup 
• 1/4 cup brown rice syrup
• 1/4 cup coconut palm sugar 
• 1/2 cup quinoa flour 
• 1/4 cup coconut flour 
• 1/4 cup chia seeds 
• 1 cup chopped walnuts

Directions:

Preheat your oven to 350 degrees. In a small pot, melt the unsweetened baking chocolate with the coconut oil over low heat. Once they are melted, whisk in the almond and coconut milk. Turn the heat off and add the maple syrup and brown rice syrup. Pour the wet ingredients into a large bowl and the flours, palm sugar, and chia seeds. Once the batter is all mixed together, add the chopped walnuts. Pour the batter into a pan of your choice: if you like thin brownies, pour the batter onto a lined cookie sheet. If you like thick brownies, pour the batter into a deep 8x8 pan. Bake for 12-20 minutes (depending on how thick your brownies are) or until an inserted toothpick comes out clean. Enjoy!