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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.
if you get 10000 hits from Australia, its me 😉 Just organising some recipe round ups and this looks delicious.
Thanks Arman! These are ridiculously good. Now that you reminded me I’m gonna have to make them again.
I had a hard time reading your story because my eyes kept wandering over to your brownies. They look fantastic. I’m always on the hunt for a quinoa recipe. Good luck with your goals. Your story is inspiring!
Haha…I had that problem too when I was writing it. Glad you liked the recipe!
I am sorry to hear how frustrating things have been for you, Megan! Expectations are the cause of a lot of misery, I think. I am guilty (as much as the next gal) of placing expectations too high for myself. You’re right though, realizing how far you’ve come and why you work hard should always trump feeling defeated. Great post and those brownies, they look FAB! 🙂
Thanks, Erin! I’m trying. Day by day…
These look delicious! I’m so sorry you’ve been going through such a hard time. Recovery takes an emotional toll for sure. Sending healing thoughts your way. 🙂
Thanks Lauren!
I haven’t seen cooked quinoa brownies yet… definitely pinned these to try soon!!
I feel defeated a lot by work. It seeps into every other aspect of my life if I let it… definitely feel the struggle you do!
Thanks Cassie! Many things can overcome us in life if we let them. The key is not letting them get the best of us. Glad you liked the brownies. Hope you give them a try!
these brownies look too good to be true! i have yet to find a GF brownie recipe that i love.
You’re gonna love this!
These look delicious! I’ve never used quinoa in a dessert before, so I’ll definitely have to give these a try!
Quinoa is my new favorite in baked goods. It’s thick and delicious plus all the protein!
oh wow how creative! I love quinoa and chocolate I’m into these! Thanks for linking up!!
You know me…always looking for the sneaky stuff!
I love cooking with quinoa–it adds such a fun texture!
Right? It’s hard to describe, but I love it.
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!
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.