whisk eggs and add chia and water; set aside for 15 minutes.
stir in vanilla paste or extract and melted coconut oil.
incorporate all remaining ingredients except cream cheese.
pre-heat oven to 160ÂșC static.
butter a 20cm x 20cm baking tin and pour your brownie mix, flattening evenly with a spatula.
melt cream cheese in microwave then spoon randomly over brownie mix.
using a skewer, swirl the cream cheese into the brownie surface.
bake for about 40-45 mins until an inserted knife or stick comes out dry.
allow to cool then refrigerate for a few hours until well set.
cut into 12 rectangles and serve.
Notes
Store refrigerated in an airtight container for up to 5 days.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.