Start by hydrating the chia seeds in a small bowl with 10 tablespoons of water for 15 min. IMPORTANT: the chia seeds give the brownie a very crunchy texture mixed with the fudginess that I personally love, but if you prefer not having that just blend the seeds before adding water)

Dissolve the instant coffee in 60 ml of hot water. Once cooled down add it to the hydrated chia.

Cover an 8-inch square baking pan with wax paper to easily remove the brownies after baked. Set aside.

Mix in a medium size bowl the hot melted butter, sugar and oil together and whisk them well until very creamy. Add the eggs and chia+coffee, mixing them well.
• Sift in the flour, cocoa powder, baking powder and salt and carefully mix the dry and wet ingredients together. If you over mix them it'll create a more cake like texture since there'll be more air into the batter. I also recommend adding chocolate chunks to the mixture at this point.

Pour and distribute the batter evenly in the prepared pan

Bake for 15 minutes (depending on your oven), if you bake it too long it won't have the same creamy texture.

Remove from the oven wait a few minutes before serving. I also recommend refrigerating it and having it cold the next day