Chia Seed Brownies

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 12 hours & 45 minutes
  • Portion size 16 servings



In small bowl, mix ½ cup water with chia seeds; cover and let stand at room temperature for at least 12 hours or up to 24 hours. Stir well before using.

Preheat oven to 350°F. In heavy-bottomed saucepan, melt chocolate over low heat, stirring until smooth. Remove from heat and let cool. Using wooden spoon, stir in sugar, eggs (one at a time), chia seed mixture and vanilla. Add flour, mixing well. Pour batter into lightly greased 8-inch square cake pan.

Bake until brownies spring back when pressed lightly, 22 to 25 minutes. Let cool completely on rack. (Make-ahead: Refrigerate for up to 4 days or freeze for up to 2 months.)

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Nutritional facts PER BROWNIE: about

  • Fibre 1 g
  • Sodium 10 mg
  • Sugars 13 g
  • Protein 2 g
  • Calories 110
  • Total fat 3 g
  • Cholesterol 25 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g
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Chia Seed Brownies