Chia-Thinmint-Fudgy Brownies

• 16 thin mint cookies, broken into medium sized chunks
• 1 - 2 tablespoons flaked almonds, raw or toasted
• 90g unsalted butter
• 200g milk chocolate
• 120g caster sugar
• 1 teaspoon vanilla extract
• 1/2 - 1 teaspoon (saigon) cinnamon powder
• Pinch of salt
• 2 large eggs, room temperature
• 60g plain/all purpose flour, sifted
• 2 tablespoons dutch cocoa powder, sifted
• 100g milk chocolate chips
• 2 tablespoons chia seeds

1. Preheat oven to 175C and line a 20cm pan with greaseproof paper.
2. Spread half of the cookie chunks at the bottom of the pan along with the flaked almonds.
3. In a saucepan, melt the butter, then add the chocolate and stir over low heat until melted and smooth. Remove from the heat and stir/whisk in the sugar, vanilla, cinnamon powder and a pinch of salt until combined.
4. Add the eggs, one at a time and whisk to combine. Fold in the flour and cocoa powder with a spatula, until well combined and the texture of the batter changes from fluid & grainy to somewhat smooth and thicker. Sprinkle the chocolate chips over the top and gently fold in.
5. Pour the batter into the tin, and then sprinkle the remaining crushed cookies over the top. Follow with the chia seeds.
6. Bake 30 minutes until just firm - don't open the oven to check in the interim...please and even if you do, don't press down on the top of the brownies......
7. Gently lift out of the oven and allow the brownies to cool completely in the tin.
8. Once cold, carefully lift out paper case and cut the brownies....to desired portion.

mint cookies, almonds, butter, milk chocolate, caster sugar, vanilla, cinnamon powder, salt, eggs, flour, dutch cocoa, milk chocolate chips, chia seeds

Taken from food52.com/recipes/10633-chia-thinmint-fudgy-brownies (may not work)