You guys love the fudgy chocolate brownies on the blog and some of you have also been asking for a healthier take on brownies. These quinoa brownies are equally delicious but do not call for refined flour. Instead, I use super grain quinoa to make these yummy brownies.
While there is no substitute for eggs in this recipe, you can make these quinoa brownies dairy free by using soy milk. You can also add half a teaspoon of coffee powder to lift the chocolaty flavor of these quinoa brownies.
What I also love about this recipe is that you only need one bowl to make it. You simply throw all the ingredients into one bowl and then 25 minutes later, you have the most delicious quinoa brownies.
I like to top these quinoa brownies with a generous layer of dark chocolate ganache because you can never have too much chocolate, right? If you make these brownies, don’t forget to share the picture with me by using #BakeWithShivesh on social media channels.
- 4 tablespoons (60mL) vegetable oil
- ¾ cup (150g) castor sugar
- 2 eggs
- ½ cup (93g) boiled Quinoa
- 1/2 cup (50g) cocoa powder
- 2 teaspoon (8g) baking powder
- ¼ cup (60mL) milk ( I use So Good Cafe Latte soy milk to make it dairy free)
- Chocolate ganache
- Freeze dried raspberries
- Preheat the oven to 180C and line a 9X9 square pan with parchment paper. Leave extra on the edges to function as handles- that will help you pull out the brownies.
- In a large bowl, combine oil and sugar. Best well for 2-3 minutes.
- Add eggs and mix well so that everything is well incorporated.
- Carefully fold in the boiled quinoa, cocoa powder, and baking powder.
- Add in the milk and mix well until the batter comes together.
- Pour the batter into the prepared pan and bake the brownies for 20-25 minutes until they are cooked through.
- Once the brownies have cooled completely, cover it with dark chocolate ganache and top with freeze-dried raspberries.