Fudgy Chocolate Quinoa Brownies

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?

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.

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 8x8" 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.

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