Quinoa Chocolate Brownie
Serves 8 to 10 EASY
With just the right amount of moisture, this is one flourless brownie recipe that’s bound to be a crowd pleaser.
135g quinoa seeds*
187 + 82 ml water (or milk)
4 eggs (or 4 tbsp chia seeds in
12 tbsp water)
1 tsp pure vanilla extract
100g butter, melted
238g caster sugar
93g cocoa powder
1+ 1/2 tsp gluten-free baking powder**
1/2 tsp baking soda
1/2 tsp salt
20x20-cm or 22x11-cm baking tin
1. Preheat oven to 180°C.
2. Prepare the quinoa. Rinse quinoa thoroughly, then combine with 187ml water in a saucepan. Bring to a boil, then cover and cook over low heat for 15 mins. Turn fire off when water is completely absorbed and quinoa grains turn translucent.
3. Prepare the brownie. In a food processor, blend the eggs, 82ml water and vanilla till smooth. Add quinoa and butter, and blend until you get a smoothie-like consistency.
4. Transfer quinoa mixture to a clean bowl. Stir in caster sugar, cocoa powder, baking powder, baking soda and salt. Pour into a greased tin and bake for 35 to 40 mins, or until a skewer comes out clean. Allow to cool before serving.
* Wendy likes to use Three Farmer golden quinoa. **Available at Ryan’s Grocery.
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