Abstract: A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.