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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.
Megan I know exactly what you mean when it comes to recovery. I am dealing with my own issues and it sucks. The bad days bring you down so much that it gets hard to get back up. You have a wonderful story of weight loss that I am glad keeps you motivated. I look forward to reading your blog because you are true to yourself and can completely relate to what you are going through.
Aww thanks Daisy! That means the world to me. I hope all is well with you and things heal much faster than me.
These look amazing! I’m totally craving a brownie at 9am 😛
oops! I posted my comment before finishing it! I wonder if the recipe would work with stevia?
I’m sure it would. I substitute with baking stevia all the time and never have had a problem.
These brownies look delicious! I love the crunchy look to the top, to me that’s a perfect brownie! 🙂
They really are the perfect brownie.
I can really relate to you, my friend, even though our life circumstances are quite different. I also hold myself to what I’ve realized are high standards and I’m always battling that somehow. It’s funny because I also will get angry about something I’ve been dealt, only to realize much of that anger is resentment toward the way I treat myself, which can sometimes be relentless. Accepting that you’re starting over with something is tough, I know that feeling!
On a lighter note, you are really doing everything right with your blog! These look amazing, the ingredients, the photography, all of it. You deserve to give yourself credit for all of the hard work you put into everything 🙂
You’re so right about the relentless part. I really have beaten up on my body in the past. I think it knows that and is punishing me or teaching me a lesson. And THANK YOU for your sweet comments. I’ve been working like crazy to get it going. If it hadn’t been for my injury, I’m not sure all the blog stuff would have happened as fast as it did.
Awww thank you for sharing! 🙂 I really think that we never start over. We are starting, yes, but never from the same place. We have more knowledge, more experiences and perhaps more determination. To keep me going I just try to think that if I did it when I knew less then I can do it now that I know more. I go back to my wisdom…. Take that Monday! 😉
You are so wise Elsie. Where did you get all your wisdom from? Seriously though. You’re so right about starting from a different place. I’m training smarting and slower now because of things. It’s taking more time though and I am not patient at all. Thanks for your wisdom. I needed it today.
It’s extremely hard to give up on expectations but once you do, I at least feel much better. This recipe looks so delicious! Thank you for sharing!
i LOVE the ingredients list on this recipe!
I know it can be hard to accept things as they are, but it always helps to focus on what you CAN do about it given the circumstances! Happy Monday!
Thanks Ruthie! So grateful for your support as always. 🙂
Love your story here and these brownies look DIVINE! So delicious…thank you for bringing some chocolate to my Monday. 🙂 And kudos to you…never ever ever give up. 🙂
Aww thanks Meg! Hope you get a chance to enjoy the brownies.
ooooh megan!!! I have always wanted to try and bake with quinoa, and you keep whipping out these tempting recipes, it may be time to try! This sounds fantastic, and so good for you too! I love that we can use nuttzo, I am LOVING mine! Thanks so much for sharing! AS for expectations, I am working on that too, its really hard!!!!
I’ll trade you soup for brownies? Seriously your soup sounds divine. I have to make it.
yummy!
I just made these and I really like it, delicious!
The only thing is how come the quinoa was crunchy? Also the top wasn’t smooth.
Quinoa is supposed to have a crunchy bite to it. If it’s too crunchy, then it was overcooked. The top not being smooth I have no way of knowing for sure. It could be the brand of nut butter you used.