1 bunch kale
1/2 cup water + 2 Tbs water, divided
2 Tbs honey
1/2 cup dried tart cherries
1/3 cup cacao nibs
2 Chia Eggs:
2 Tbs chia seeds
6 Tbs water
Candied Pumpkin Seed Topping:
1/2 cup raw pumpkin seeds
1/8 tsp of sea salt
1 Tbs maple syrup
Line a baking sheet with a silicon baking mat or parchment paper. Place the pumpkin seeds in a nonstick skillet over medium-high heat and cook, stirring frequently until the seeds begin to brown. Reduce heat to medium and add the salt, stir and cook one minute more.
Add the maple syrup and allow it to bubble 10 seconds, then stir the pumpkin seeds until they are fully coated. Pour the seeds onto the prepared pan and separate them so they do not clump together. Cool to room temperature then gently break apart large clumps up with your hands.
In a small bowl, combine the chia seeds and 6 tablespoons of water. Mix together and set aside to thicken, about 5 minutes. Wash the kale and pat it dry. Tear the leafy portion away from the stems and place in a large, microwave safe bowl. Add 1/2 cup of water to the bowl and cover tightly with plastic wrap.
Heat 5 minutes in the microwave until the kale is wilted, then place kale and water into a blender or food processor and puree until smooth. There should be about 1 cup of kale puree.
Preheat oven to 325 degrees and spray an 8x8 baking pan with nonstick cooking spray. In a medium sized bowl, combine the brownie mix, dried cherries and cacao nibs, set aside.
In a large bowl, using an electric hand blender, mix together the chia mixture kale puree and honey. With the mixer on low speed, add the brownie mix and remaining 2 tablespoons of water and blend until a batter forms. Pour the batter into the prepared pan and sprinkle the candied pumpkin seeds evenly over the top, pressing down slightly into the batter. Bake 15 minutes, or until a toothpick inserted into the center comes out clean. Cool to room temperature then cut into 16 brownies.