Best-Ever Quinoa Brownies

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Made with quinoa flour, these brownies are surprisingly chewy, fudgy and decadent! They’re dairy-free, gluten-free, and made without any starches or gums.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 155kcal

Author: Sarah Rotavera

Ingredients

½ cup melted coconut oil
1 cup coconut sugar
¾ cup unsweetened cocoa powder
2 eggs
¾ teaspoon fine sea salt
½ teaspoon baking powder
⅔ cup quinoa flour
½ cup dark chocolate chips

Instructions

Preheat the oven to 350°F then line an 8 x 8” baking dish with parchment paper. Lightly spray with oil and set aside.
In a large skillet over medium-low heat (or large bowl in the microwave), melt the coconut oil for about 1 minute. Remove from heat and set aside.
Using a spatula, stir in the sugar until well combined. Add the cocoa powder, baking powder and salt and continue to stir until smooth. Remove from heat and set the skillet aside to cool for a few minutes.
Once the mixture has cooled, add the eggs and briskly stir with the spatula until the batter is thick and shiny. Add the quinoa flour and continue to vigorously stir until the batter is smooth, for about 15 strokes.
Lastly, add 1/2 cup dark chocolate chips (and maybe a few more for good luck) to the batter and fold together. Pour the batter into the lined baking dish, using the spatula to smooth it out along the edges. Bake in the oven for 25 minutes, or until you can prick a fork into the center and have it come out clean. Allow to cool for at least an hour before eating. The longer they cool, the better they will hold together.
We liked the texture better on the second day so feel free to make these a day in advance. You can store them in an airtight container for up to 5 days or freeze them in a freezer-safe bag and defrost at room temperature.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition