• In a bowl combine the water and chia seeds. Cover and let stand at room temperature 12 to 24 hours. Stir before using.

  • In a medium saucepan heat and stir chocolate over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending the foil over edges of pan. Grease foil.

  • Stir granulated sugar into cooled chocolate in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in chia seed mixture and vanilla.

  • In a bowl stir together flour, baking soda, and, if desired, espresso powder. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan; spread evenly.

  • Bake 30 minutes. Cool in pan on a wire rack. If desired, dust with additional espresso powder and/or powdered sugar. Using edges of foil, lift uncut brownies out of pan. Place on a cutting board; cut into bars.


Look for chia seeds in the natural foods aisle of your grocery store or at a health food market.

Nutrition Facts

109 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 23 mg cholesterol; 30 mg sodium. 63 mg potassium; 19 g carbohydrates; 1 g fiber; 13 g sugar; 2 g protein; 0 g trans fatty acid; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;