Danielle’s Chocolate Quinoa Brownies

*Gluten free, vegetarian & delicious! Can be made as a frosted cake or brownies. (Can also be made in advance, wrapped in plastic wrap and frozen.)


2/3 cup       (160 ml)  white golden quinoa uncooked
1 2/3 cups  (330 ml)  water
1/2 cup (125 ml) milk
4 large eggs
1 tsp (5 ml) vanilla extract
3/4 cup (185 ml) butter, melted and cooled
1 1/2 cups (375 ml) white sugar
1 cup (250 ml) unsweetened cocoa powder
1 1/2 tsp (7.5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) salt


  1. Cook Quinoa. Cook for an extra 10 minutes to ensure it is very soft. Fluff and cool.
  2. Preheat oven to 350F (180C).
  3. Grease (two 8-inch) pans and line with parchment paper.
  4. Combine milk, eggs and vanilla in a blender/food processor.
  5. Add 2 cups cooked quinoa and butter. Blend until smooth.
  6. Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the blender contents and mix well.
  7. Divide the batter evenly. Bake on centre rack for 40-45 minutes.
  8. Remove from oven; cool and cut in pan before removing. Frost if desired (not needed).
  9. If using it as a round cake, turn each pan carefully onto a cooling rack (don’t cut). Frost layers once it is cooled – either as a single or a double layer cake.
  10. Store in fridge for a week or freezer for a month (It thaws quickly!).
  11. ENJOY! (Try not to eat the whole batch)





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