Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking tin with parchment paper, set aside.

In a mixing bowl, combine almond meal and cocoa. Cut open chai teabags and add tea into almond and cocoa mixture, mix until well combined.

In a double boiler over low-medium heat, melt chocolate and coconut oil together until smooth and shiny.

Once completely melted, remove from heat and add sugar, whisk until sugar has dissolved.

Set chocolate mixture aside to cool slightly before adding eggs, approx. 10 mins.

Stir through vanilla.

Pour in lightly whisked eggs, mix until well combined.

Add dry mixture into chocolate mixture, gently folding until just combined, do not over mix.

Pour batter into prepared baking tin.

Bake for 25-30 minutes or until brownie springs back when touched or until a skewer inserted into the middle comes out clean.

Remove and cool in pan for 10-15 minutes.

Transfer to a wire rack to cool completely.

Optional: drizzle brownie with melted dark chocolate before slicing.

Cut into squares and enjoy!