Chocolate Brownies

Of course! Here is that recipe reformatted into a clear and standard style.

Chocolate Coconut Clusters (or Brownie Bites)

A quick, rich, and potentially gluten-free treat. The flax seed acts as a binder in place of flour.

Ingredients

• 2 large eggs
• 1 bar (approx. 100g / 3.5oz) dark chocolate, chopped
• ¼ cup (60g) butter or coconut oil
• ¼ cup (25g) unsweetened cocoa powder
• 2 tbsp ground flax seed (enough to make a paste with the eggs)
• Optional: 1 tsp vanilla extract OR the zest of one orange
• For garnish: A handful of chopped nuts (e.g., walnuts, hazelnuts, almonds)

Instructions

1. Prepare Flax Paste: In a small bowl, whisk the ground flax seed into the eggs and let it sit for 5-10 minutes to form a thick, sloppy paste.
2. Melt Chocolate & Butter: Gently melt the dark chocolate and butter together in a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
3. Combine: Preheat your oven to 180°C (350°F). Stir the optional flavouring (vanilla or orange zest) into the slightly cooled chocolate mixture. Then, whisk this chocolate mixture into the prepared flax and egg paste until fully combined.
4. Add Cocoa: Sift in the cocoa powder and fold until just combined. Do not overmix.
5. Bake: Spoon the thick batter into a lined mini-muffin tin or small baking dish. Top with chopped nuts. Bake for 8-10 minutes only. The center should still look a little soft – this is key for a fudgy texture.
6. Cool: Let them cool completely in the pan before removing. They will firm up as they cool.

Chef’s Note: The short bake time is crucial! Overbaking will make them dry and cakey. For best results, err on the side of underbaking.