Quinoa Brownies with Fudge Frosting

April 11, 2013 by Leanne Vogel May 17, 2017

Flourless brownies made with cooked quinoa and minimal oil. Topped with an ultra fudgy dairy-free frosting.

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 fudge frosting (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. 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.
2. Fluff with fork, transfer to a bowl and allow to cool completely.
3. Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.
4. 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.
5. Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.
6. 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 Information Per Serving