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Friday, October 16, 2015

Friday Recipe: Chia Seed Brownies

I took this brownie recipe from All Recipes but instead of the eggs, I substituted chia seeds. Yes, that Ch-ch-ch-chia! Apparently chia seeds are all sorts of delicious and healthy. They also make a good egg substitute for those with egg allergies.
I  made these for a family party and everyone loved  them except the child with the egg allergy. Apparently that had more to do with the chewy factor. (He preferred cake-like brownies to the chewy kind even though he's never had a brownie in his life!)
Egg substitute: for each egg mix 1 tablespoon chia seeds with 3 tablespoons of water. Let sit for 5 minutes.
I just baked them in as is, because I couldn't find my food processor to crush them. It was fine, but if you want to make chia meal instead of seeds, that's doable, too. I'd show you a picture but they went before I thought to take one.

1/2 cup butter, melted
1 cup white sugar
2 eggs
1/2 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
  2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

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