Mix the chia eggs and set aside. – A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a Tablespoon or so it is all ready to go.
Lightly oil an 8″ x 8″ baking pan with coconut oil.
In a medium bowl mix the flour, cocoa powder, baking powder and salt together.
In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar and chia eggs mixture together.
Add the vanilla and mix.
Add in the flour mixture – half at a time.
Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
Layout 16 oreo cookies – 4 across and 4 down.
Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
Coarsely chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
Bake at 350 degrees for 23 to 28 minutes.
Cool on a wire rack.
I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.