Naturally gluten-free, these irresistible Decadent Chocolate Quinoa Brownies are made with cooked quinoa, cocoa, nut butter and chocolate. Gooey, soft and very more-ish. A lovely snack, or even dessert with ice cream.
After a relatively benign winter most of the UK is currently being hammered by two storms: the “Beast of the East” (blizzards) and Storm Emma (more blizzards). Right now we are under a red weather alert, meaning no one should venture out outside. I’m very law-abiding and cautious so this suits me fine. And because I’m warm and cosy inside (head to toe thermals, plus ski socks) it’s kind of exciting. The gas fire is on; I’ve had a mug of proper hot chocolate; and I’ve even treated myself to afternoon central heating. Woo hoo!
My antidote then as now is baking. Which is a very un-Food To Glow-like thing to do. I of course bake. I have baking recipes on the blog and I love all of them. But, making cakes, brownies and buns is not a natural fit for me.
I really didn’t expect anything as the yeast really looked a dud, but this morning I shaped the dough, waited patiently for it to rise again before baking and, Lordy Lordy, they were fantastic! Super savoury, tasting cheesy but containing no cheese at all.
We fell upon them as soon as they were out of the oven, pulling the buns open and sliding in slivers of goat’s butter. Absolute heaven. I still can’t believe that the recipe worked. Once I get some in-date yeast I will make it a couple more times and give you the recipe in time for Easter. It made nine plump golden buns. All have been eaten. Between two of us.
This recipe is adapted from one in a lovely new baking book called Modern Baker. The book features loads of savoury and sweet sourdough recipes, which you know I have no patience for, but also a number of healthy-ish, no-planning recipes like this one.
Just a tip: I made one batch with cooked quinoa from a pouch. Which is obviously a brilliant idea. What would have been more brilliant was to have read the ingredients label before dumping the contents into my food processor. Had I done so I would have seen that it contained black pepper and rosemary…. Still delicious!
Other chocolate bakes on Food To Glow
Chocolate Beetroot Cake (I’ve been making this for almost 20 years!)
Chocolate Chestnut Truffle Cake (family favourite)
Chocolate and Rosemary Banana Bread
Orange and Double Chocolate Brownies
Gluten-free Raspberry Brownies
Kladdkaka – Swedish Chocolate Cake
Tahini-Swirl Chocolate Brownies
What’s your favourite rainy or snowy day baking treat?
Chocolate Quinoa Brownies
Naturally gluten-free, these irresistible Decadent Chocolate Quinoa Brownies are made with cooked quinoa, cocoa, nut butter and chocolate. Gooey, soft and very more-ish. A lovely snack, or even dessert with ice cream. xx
adapted from Modern Baker.
100g best dark chocolate, chopped
120g unsalted dairy or vegan butter
100g cashew or almond butter (or seed butter)
250g cooked quinoa (leftover or packet is fine)
70g best cocoa or cacao
2 medium organic eggs, room temperature
2 tsp pure vanilla extract
1/2 tsp salt
1/4 tsp bicarbonate of soda
120ml date syrup or maple syrup (maple is sweeter)
Method
Preheat the oven to 180C fan/200C/400F/ Gas mark 6. Fully line a brownie pan (26 x 20) with overhanging baking paper.
Gently melt the chocolate, nut butter and butter-butter in a bain-marie. Let it cool for five minutes.
Pop everything into the bowl of a food processor and blend. Don’t worry about making it smooth as it won’t do so, and it gives a great “popping candy” texture.
RIPE FOR PINNING!