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Healthy Quinoa Brownies are made with protein, healthy fats and chocolate. A surprisingly delicious treat that's better for you! You will never know they have no flour or eggs. Low Calorie + Vegan + Gluten Free
If you've never made brownies with quinoa, you need to do it! They're chewy, chocolate-y and best of all made with simple ingredients!
No flour, no eggs and just a touch of maple syrup to sweeten the deal these healthy brownies are simply yummy and they're also higher in protein from the quinoa.
A serious upgrade from your standard grocery store box brownies!
They're vegan friendly, gluten free and also lower in calorie. I hope you enjoy them as much as I do!
Why I Love Chocolate Quinoa Brownies
- Higher Protein - Protein is the most overlooked macronutrient. It's the building block of the body and helps tremendously with controlling hunger and cravings. These brownies have almost 5 grams of protein per slice!
- Higher Fiber - Each brownie has 4 grams of dietary fiber. Fiber keeps you fuller longer and most individuals are very deficient in fiber causing more hunger.
- Lower Calorie - Each brownie is under 200 calories.
- Gluten Free - The recipe is made gluten free.
- Easy To Make - I know box brownies are easy to get at the store, but this healthy brownie recipe is actually simple. Just cook the quinoa, make the flax egg, mix the ingredients together in a bowl and bake!
- Customizable - This recipe is versatile. I've made them many different ways throughout the years including with raspberries like this raspberry quinoa brownie recipe!
Quinoa Brownie Ingredients
Here's what you need to make brownies with quinoa. Scroll to the recipe card at the bottom of the blog post for the specific measurements, full instructions and nutritional data.
You will also need an 8-inch by 8-inch baking pan for this recipe.
- Quinoa, cooked
- Cocoa Powder
- Flax Meal
- Coconut Oil
- Almond Butter
- Applesauce
- Maple Syrup
- Almond Extract
- Sea Salt
- Chocolate Chips
You can find swaps and substitutions for the recipe in the section below called substitutions.
Substitutions For Healthy Quinoa Brownies
Here are the substitutions you can make with this recipe. Remember when you substitute ingredients, it may change the nutrition data from what you see below in the recipe card.
- Almond Butter - You can use peanut butter, cashew butter, sunflower butter, tahini or any nut butter you enjoy instead.
- Flax Meal - Do not use flax seeds for the recipe. It will not become a flax egg unless you use flax meal. If you do not want to use flax meal or are not vegan, use 1 egg instead.
- Almond Extract - Vanilla extract can be substituted.
- Coconut Oil - I use refined coconut oil to prevent the coconut oil flavor in recipes. You can also use canola oil or olive oil in place of it.
- Applesauce - Use pureed pumpkin (from a can) instead. You could use mashed bananas, but the brownies will have a banana flavor.
- Cocoa Powder - I used unsweetened cocoa powder. You can use sweetened cocoa powder or cacao powder too.
- Maple Syrup - Honey is an alternative or you can use a lower calorie maple syrup.
- Chocolate Chips - I used dairy-free. If you are not dairy-free, regular chocolate chips work fine.
How To Make Brownies With Quinoa
Step One - Prepare the flax egg by combining the flax meal and and water together in a ramekin. Set in the refrigerator 30 minutes to set.
Step Two - 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.
Step Three - In a large mixing bowl, combine all the ingredients including the flax egg and mix well.
Step Four - Transfer the batter into the baking pan and spread into an even layer.
Step Five - Bake 35-45 minutes or until a toothpick can be removed clean from the center of the brownies.
Step Six - Remove the from the oven and cool 30 minutes prior to slicing and enjoying.
How To Store Brownies Made With Quinoa
- Refrigerator: These brownies are best stored in the refrigerator in an airtight container up to 10 days. I do not recommend leaving them out at room temperature as they will get really gooey and sticky.
- Freezer: I have not tested freezing these brownies, but I suspect they would freeze just fine. I would freeze them first by placing the brownies sliced and separated on a sheet pan. Then I would place them in a plastic storage bag or airtight container to freezer for 30 to 60 days.
Tips For Baking The Best Quinoa Brownies
- Cool The Quinoa First - I recommend cooking the quinoa a day before or cooling it well before adding it to the batter. If your quinoa is too warm, it will cook some of the other ingredients and they will not combine fully.
- Bake Fully - These brownies are gooey, but if they are undercooked in the center they will be super messy. Make sure you fully bake them and test the center by inserting a toothpick into it. If the toothpick comes out clean the brownies are done. If it does not come out clean, then the brownies need to bake longer.
- Do Not Slice Before Cooling - I know it's tempting to eat brownies out of the oven, but with this recipe you will want to cool them at least 30 minutes in the pan at room temperature prior to slicing.
- Slice With A Plastic Knife - I found using a plastic knife was easier to slice these brownies.
Double Chocolate Quinoa Brownies
Ingredients
- 1 1/2 cups Quinoa cooked
- 1/2 cup Cocoa Powder unsweetened
- 2 tablespoons Flax Meal
- 6 tablespoons Water
- 1/4 cup Coconut Oil melted and cooled slightly (refined coconut oil is best)
- 3/4 cup Almond Butter
- 1/3 cup Applesauce unsweetened
- 1/4 cup Maple Syrup
- 2 teaspoons Almond Extract
- 1/2 teaspoon Sea Salt
- 1/2 cup Mini Chocolate Chips dairy free
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
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes.
kristin | W [H] A T C H says
these brownies look too good to be true! i have yet to find a GF brownie recipe that i love.
Megan says
You're gonna love this!
Nicole @ Fitful Focus says
These look delicious! I've never used quinoa in a dessert before, so I'll definitely have to give these a try!
Megan says
Quinoa is my new favorite in baked goods. It's thick and delicious plus all the protein!
Deborah @Confessions of a Mother Runner says
oh wow how creative! I love quinoa and chocolate I'm into these! Thanks for linking up!!
Megan says
You know me...always looking for the sneaky stuff!
Susie @ SuzLyfe says
I love cooking with quinoa--it adds such a fun texture!
Megan says
Right? It's hard to describe, but I love it.
Jill @ Champagne for Everyday says
These brownies look so flippin amazing! I have seen a ton of baking recipes calling for quinoa flour, but never whole quinoa. YUM! Also, in my years of fitness I have been derailed so many times. I totally know how you feel! But all of those times I have bounced back, and then some. It helps me to think of that when I get frustrated with being sidelined!
Happy Monday!
Megan says
Aww thanks for the positiveness. I needed that today! I fear I will never bounce back since it been over 12 months now. Feels like forever.
Daisy @ Fit Wanderlust Runner says
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.
Megan says
Aww thanks Daisy! That means the world to me. I hope all is well with you and things heal much faster than me.
Pragati // Simple Medicine says
These look amazing! I'm totally craving a brownie at 9am 😛
Pragati // Simple Medicine says
oops! I posted my comment before finishing it! I wonder if the recipe would work with stevia?
Megan says
I'm sure it would. I substitute with baking stevia all the time and never have had a problem.
Sabrina @ Nutritiously Sweet says
These brownies look delicious! I love the crunchy look to the top, to me that's a perfect brownie! 🙂
Megan says
They really are the perfect brownie.
Michele @ paleorunningmomma says
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 🙂
Megan says
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.
Elsie @ Sharing Healthiness says
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! 😉
Megan says
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.
Taca @ A Side Of Dessert says
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!
Ruthie@She'sWickedHealthy says
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!
Megan says
Thanks Ruthie! So grateful for your support as always. 🙂
Meg Bollenback says
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. 🙂
Megan says
Aww thanks Meg! Hope you get a chance to enjoy the brownies.
tina muir says
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!!!!
Megan says
I'll trade you soup for brownies? Seriously your soup sounds divine. I have to make it.
Sania Wasif says
yummy!
Lorena says
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.
Megan says
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.