- 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