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These Quinoa Brownies are packed with protein, healthy fats, and rich chocolate, making each bite surprisingly fudgy and decadent. Who knew a flourless and eggless brownie could be this delicious?
Ever made brownies with quinoa? It’s where healthy meet gooey chocolatey goodness! These flourless, fudgy Quinoa Brownies offer a chewy texture that satisfies your sweet tooth, all while upgrading your typical boxed brownie mix without the extra calories.
Made with wholesome ingredients like hearty quinoa, sweet maple syrup, and plenty of rich chocolate, these brownies give a nutritious spin to a classic treat. Simply put, they are delicious any night of the week!
Craving more brownie recipes? Try chickpea blondies, red velvet brownies recipe, or chocolate avocado brownies next!
Why You’ll This Recipe
- Protein-Packed and High Fiber: Each slice is loaded with protein and fiber, helping to control hunger and keep you satisfied longer—without compromising on that signature texture and flavor!
- Low Calorie and Gluten-Free: Made with wholesome ingredients like quinoa, cocoa powder, applesauce, and almond butter, these brownies are not only gluten-free but also a lighter, healthier alternative to traditional brownies.
- Easy To Make: While boxed brownies are quick, this wholesome version is simple too! Just cook the quinoa, make the flax egg, mix, and bake. Deliciously easy!
- Versatile Pairing: This quinoa dessert recipe is perfect on its own or paired with a scoop of vanilla or chocolate ice cream, a drizzle of melted dark chocolate, or your favorite hot drink like a peppermint mocha, pumpkin spice latte, or peanut butter hot chocolate.
Quinoa Brownies Ingredients
- Quinoa: Cooked quinoa provides a chewy texture and nutty, earthy flavor while boosting the protein content of the brownies. I recommend using white quinoa for this recipe, as the red, black, and tricolor varieties can retain a crunch that may not bake well.
- Cocoa Powder: The secret to intense chocolate flavor! Unsweetened cocoa powder adds richness and gives the brownies a darker color. You can also use sweetened cocoa powder or cacao powder as a substitute.
- Flax Meal: Acts as the binder and contributes to the structure of the brownies. Use flax meal to make the flax egg—flax seeds will not work for this purpose. If you’re not vegan, you can substitute the flax egg with 1 regular egg.
- Almond Butter: A source of healthy fats and protein, it helps bind the brownies and adds moisture. You can swap it with peanut butter, cashew butter, or any nut butter you prefer.
- Applesauce: Unsweetened applesauce is a fat substitute, helping to make the brownies lighter while still maintaining a fudgy texture. You can substitute it with pureed pumpkin (from a can), but using mashed bananas will give a banana flavor to the brownies.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations and Dietary Modifications
- Bring on the Berries: I’ve made them many different ways throughout the years including with raspberries like this raspberry quinoa brownie recipe!
- Make it Mocha: Add a teaspoon of espresso powder to intensify the chocolate flavor and give it a grown-up mocha spin!
- Nut-Free: Swap the almond butter for sunflower butter, tahini, soy butter or any seed butter you prefer to make this healthy brownie recipe nut-free.
- Sugar Swap: Replace the maple syrup with honey, date syrup or agave. For a sugar-free option, add monk fruit, stevia, or erythritol instead.
How To Make Quinoa Brownies
Ready to slice up these gooey, protein-packed brownies? In just 4 simple steps, you’ll be cutting into a delicious and nutritious dessert. Start by cooking your quinoa according to the package, preheating your oven to 350°F, greasing an 8-inch by 8-inch baking pan, grabbing a large mixing bowl, and gathering your ingredients. Let’s get baking!
Step 1: Prep the Flax Egg. Combine the flax meal with 6 tablespoons of water in a small bowl. Refrigerate for 30 minutes or until the mixture thickens and sets.
Step 2: Make the Batter. In a large mixing bowl, combine the cooked and cooled quinoa, cocoa powder, flax egg, oil, almond butter, applesauce, maple syrup, almond extract, sea salt, and chocolate chips. Mix until just combined.
Step 3: Pour and Smooth. Transfer the batter into the greased 8×8″ pan. Then, use an offset spatula or the back of a spoon to smooth the batter into an even layer.
Step 4: Bake and Cool. Bake in the oven at 350°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Finally, allow the brownies to cool for 30 minutes before slicing.
Expert Tips
- Cool the Quinoa First: Make sure the quinoa is fully cooled before adding it to the batter. If it’s too warm, it can affect the texture and prevent the ingredients from combining properly.
- Bake Fully: These gluten free quinoa brownies are fudgy, but make sure they’re fully cooked in the center. Test by inserting a toothpick into the center—if it comes out clean, they’re done. If not, bake them a little longer.
- Cool Before Slicing: While it’s tempting to dive in right away, let the brownies cool for at least 30 minutes in the pan before slicing. This helps them set properly and prevents them from being too messy.
- Storing: Keep these brownies in an airtight container in the refrigerator for up to 10 days (do not store at room temp as they will get gooey and sticky). For longer storage, freeze them by placing the sliced brownies on a sheet pan, then transferring to a plastic bag or airtight container for up to 2 months.
Quinoa Brownies Recipe FAQs
No soaking required! Just rinse the quinoa to remove natural pesticides and bitterness. If you’re using pre-packaged quinoa, it’s often already rinsed, but a quick rinse doesn’t hurt.
Absolutely! These brownies are a great make-ahead option. They store well in the fridge (see tips above), making them an ideal dessert for parties or to meal prep.
For clean slices, use a plastic knife or try the “hot knife” method: run the knife under hot water, dry it, and slice. Repeat between cuts for a smooth finish.
Yes, you can substitute quinoa flour for the cooked quinoa in equal amounts. However, quinoa flour has a more bitter taste, so I recommend toasting it in the oven first to reduce the bitterness before using it in the recipe (see the cooling tip above).
More Low Calorie Chocolate Recipes
If you tried this quinoa brownie recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Double Chocolate Quinoa Brownies
Ingredients
- 1 ½ cups Quinoa, cooked
- ½ cup Unsweetened Cocoa Powder
- 2 tablespoons Flax Meal, not flaxseed
- 6 tablespoons Water
- ¼ cup Olive Oil, or oil of choice
- ¾ cup Almond Butter, or any nut butter
- ⅓ cup Unsweetened Applesauce
- ¼ cup Maple Syrup, or hone or a low calorie maple syrup.
- 2 teaspoons Almond Extract, or vanilla extract
- ½ teaspoon Sea Salt
- ½ cup Mini Chocolate Chips, or dairy free chocolate chips
Instructions
- Prepare the flax egg by combining the flax meal with 6 tbsp water in a small bowl or ramekin. Set in the refrigerator for 30 minutes to set. Cook the quinoa according to package instruction if not already cooked.
- Preheat the oven to 350 F. Prepare an 8-inch by 8-inch baking pan by lightly spraying with cooking spray or lining with parchment paper.
- In a large mixing bowl, combine all the ingredients and mix well. Do not over mix. Transfer the batter to baking dish and smooth into an even layer.
- Bake 35-45 minutes in the oven or until a toothpick can be removed clean from the center of the brownies.
- Remove from the oven and allow the brownies to cool in the pan 30 minutes before slicing. I used a plastic knife to slice the brownies cleaner.
Video
Notes
- Cool the Quinoa First: Make sure your quinoa is fully cooled before adding it to the batter. Warm quinoa can affect the texture and consistency.
- Bake Fully: Ensure your brownies are fully baked by inserting a toothpick into the center—if it comes out clean, they’re ready. Bake longer if needed.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to 10 days, or freeze for up to 2 months for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Megan,
I came across this recipe when looking for options for my son who is eliminating gluten and eggs from his diet due to health concerns. I’m curious if you have ever used a food processor to grind up the cooked quinoa for a smoother texture to the brownies. I have made other gluten free brownies but I’m intrigued by these and might try it!
Thanks!
Jen
I have not tried using a food processor to grind up quinoa. Hope you enjoy the brownies!
I’m not clear on the quinoa measurement. Do you measure 1 1/2 cups of quinoa and cook it, or do you measure 1 1/2 cups of cooked quinoa?
The quinoa is measured cooked. If you see in the ingredients list it says 1 1/2 cups quinoa, cooked. The word “cooked” is there to indicated it should be measured after cooking.
I didn’t have apple sauce so I put an avacado in and I over measured my peanut butter and put in 1.5 cups! Oh my!
Still turned out great. Super decadent and delicious!!
Great thinking with the avocado substitute! I’m so glad you liked them.
YUM!! Can the nut butter be substituted with something?
You need some form of nut or seed butter to hold the brownies together. Tahini, sunflower, almond, etc.
Hi Megan, can I replace the almond butter with peanut butter (I have a new bottle of peanut coconut spread from mayvers and am thinking to use that). Also is the applesauce absolutely necessary? Can I replace the maple with honey? Sorry for so many questions! Thanks in advance!
Hi Wendy, yes you can sub with PB. I’ve done it myself. The applesauce is necessary yes for the moisture. As for the honey, I’m not sure how well that would work here. It may really alter the texture of them. Not sure. Let me know if you try so I can update the recipe card for others!
I’m drooling, just looking at the pictures of those brownies. Must make them soon!
But, question: I’m not trying to be vegan. Can I use an egg in place of the flax meal? And what size pan did you use to bake them in?
It’s a regular 8×8 square baking dish. I haven’t tried using an egg, but I would imagine it would work. Might be a little more liquidly as flax absorbs some liquid so you may need a little less oil. If you use an egg, please respond back so I can update the recipe card for others.
I LOVE quinoa but have not tried baking with it yet. These brownies look and sound so tasty! I’ll have to try them soon. They also look pretty simple, which I also love! If they are as good as they look, would you mind me sharing on my blog and linking back to your post? Thanks for sharing this wonderful recipe and your story. Way to go. Life can be so trying at times. Kudos on pushing ahead and not giving up!
Of course! Thanks for sharing Sara!
these look uh-maze-ing!!! Can’t wait to try them:)