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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine water and chia seeds. Cover and let stand at room temperature for at least 12 hours or up to 24 hours. Stir before using.
In a medium saucepan, heat and stir unsweetened chocolate over low heat until melted and smooth; set aside to cool. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
Stir sugar into the cooled chocolate in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined.
Stir in the chia seed mixture and vanilla. In a small bowl, stir together flour and baking soda. Add the flour mixture to the chocolate mixture; stir just until combined. If desired, stir in nuts and espresso powder. Spread the batter evenly in the prepared pan.
Bake for 30 minutes. Cool in the pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Place on a cutting board; cut into bars.