Preheat oven at 325-degree Fahrenheit and prepare an 8-inch square or rectangle brownie pan with parchment paper.
In a large mixing bowl, combine almond flour, cocoa powder, baking powder and salt. Mix it well making sure there are no lumps.
In a microwavable bowl combine ½ cup chocolate chips and melt it in microwave at high for 1 minute. Pause and stir with a spoon. Microwave again for 30 seconds. Stir it vigorously and it should be melted by now.
Pour melted chocolate (before cooling down) into the almond flour mixture along with soaked chia seeds, vanilla extract and maple syrup. Whip it into a thick gooey batter.
Spoon it out in the prepared brownie baking pan and shape it with a flat spatula according to the pan. Sprinkle its top with ½ tbsp. chocolate chips.
Place it in the middle rack of the oven and bake for 35 minutes. Turn it off. Take it out and immediately place it flat (without disturbing) in the refrigerator for 10 minutes.
Take it out of the refrigerator and pull out the parchment paper gently along with the brownies. Place it on a flat working counter and slice and enjoy.
How to store:
You may keep the brownies in a container at room temperature for about 8 hours.
Once cooled at room temperature, refrigerate in an air tight container for 2 weeks.
Once cooled at room temperature, place them in a Ziploc bag and freeze for about 3 months.
How to reheat:
If refrigerated, microwave for 40 seconds and enjoy it warm or at room temperature.
If frozen, oven bake at 350-degree Fahrenheit for 5 minutes or microwave for 1 minute at high or until soft.
This recipe makes 8 large brownies and the serving size is 1 per person.
You may also slice it into 16 small brownies. Nutritional value with vary depending on the size of your brownie slice.
Nutritional value for 16 slice servings: Cal 133 fat 9 carb 14 protein 4
These brownies are gooey and fudgy but has a slight crunch in its bite because of the chia seeds but tastes amazingly delicious and similar to regular brownies.