- 4 large eggs
- 450g sugar
- 100g butter - melted
- 130g cocoa powder
- 1 tbs vanilla extract
- 60g flour, sifted
- 1 tsp salt
- 50g quinoa (cooked or toasted)
- 250g chocolate chips.
I often have lots of left over bits of quinoa from cooking and thought I’d see how they tasted in my regular brownie recipe…. I’ve now tried it with both cooked and uncooked quinoa and love both in equal measures. The one with raw toasted quinoa gives you a crunchy rice krispie effect and the other (cooked quinoa) gives you a beautiful gooey texture. The cooked quinoa absorbs the chocolate and fools me into thinking I’m eating a protein filled brownie…. really I’m just adding an extra hit of deliciousness to the already perfect brownie recipe. Try it if you have left over quinoa or just want to spice up your brownies! (Warning the raw version isn’t for everyone but I LOVE it.)
If you are using cooked quinoa do this part now, cook the quinoa in 1 cup of water (250ml) for 15 minutes until cooked through. You can simply use rinsed quinoa for a crunchy brownie but if you want a gooey brownie cook the quinoa first. Set it to the side for later.
Add eggs and sugar into a large bowl. With a hand mixer over medium speed blend until fluffy.
Add in the butter, cocoa powder, vanilla extract, flour, and salt. Blend until all of the ingredients are well incorporated.
Fold in the quinoa and chocolate and then add the brownie mix to a greased baking sheet.
Bake for 20-25 minutes until the brownies are cooked through. Pierce the brownies with a toothpick, when toothpick comes out clean, the brownies are cooked.