Quinoa Brownies

These quinoa brownies are so yummy, you'll forget they're healthy!

Course Dessert

Cuisine Quinoa

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 74kcal

Author Wendy Polisi

Ingredients

½ cup raw uncooked white quinoa
1 ½ cup water
¾ cup coconut sugar
½ cup cocoa powder
¼ cup non-dairy milk
2 large eggs
2 tablespoons grape seed oil
1 ½ teaspoon gluten-free baking powder
1 teaspoon pure vanilla extract
1 batch of dairy-free frosting optional
Powdered sugar for dusting (optional)

US Customary - Metric

Instructions

Add quinoa and water to a small saucepan. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand with lid on for 5 minutes.
Fluff with fork, transfer to a bowl and allow to cool completely.
Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.
Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender. Process until smooth, about 2 minutes. Pour into prepared pan.
Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.
Remove brownies from the oven and place the pan on a cooling rack. Allow to cool completely before cutting into 16 squares and topping each with optional frosting and a dust of powdered sugar.

Notes

I have not tried to use black or red quinoa in this recipe, but I'm just about certain that it would work.
I have not tried to use any other sugar in this recipe, but I'm sure any granulated sugar would work.
For non-dairy milk, I used unsweetened original almond milk. Any dairy-free milk would do the trick.
I have not tried to make this recipe vegan or egg-free but I suppose flax eggs (2 tablespoons of freshly ground flax mixed with 6 tablespoons of water and left to sit for 5 minutes) could work in this recipe.
I am sure that any other type of oil work work well in this recipe.

Nutrition