Double Chocolate Quinoa Brownies

Quinoa brownies cut into squares and stacked on top of each other.

5 from 3 votes

These gluten-free quinoa brownies are rich, fudgy, and packed with protein. Made with wholesome ingredients like almond butter and applesauce, they’re a healthier twist on a classic dessert. A perfect dessert, snack, or quick energy boost any time!

Prep Time20

Cook Time40

Cool Time30

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: brownies

Author: Megan Olson

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

US Customary - Metric

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