Enjoy the ultimate healthy brownie made with quinoa – not that you’d ever guess. These super fudgy and rich chocolate brownies are vegan, gluten-free and flourless, yet indulgent and melt-in-your-mouth delicious. Top these brownies with some more tahini swirls, pistachios and raspberries for an amazing Veganuary bake.
By Nourishing Amy
Chocolate Fudge Quinoa Brownies
Prep Time: 10
Serves: 12 People
½ cup white quinoa, uncooked
⅓ cup maple syrup
¼ cup runny smooth tahini or nut butter (e.g. almond or peanut), plus extra
1 ripe banana (100g)
½ cup thick coconut yoghurt, or other dairy-free thick yoghurt
¼ cup plant-based milk
1 tbsp chia seeds
⅓ cup cocoa powder
1 tsp baking powder
1 tsp vanilla essence
1 Divine Dark Pink Himalayan Chocolate bar, chopped
¼ cup pistachios, crushed
To prepare: add the quinoa to a medium-sized bowl and cover with filtered water. Leave to soak for 1-2 hours. This removes the bitterness and plumps up the quinoa slightly. Drain and rinse thoroughly.
Preheat the oven to 350F and line an 8-inch square tin with parchment paper.
For the brownies: add the drained quinoa, syrup, tahini, banana, yogurt, milk, chia seeds, cocoa powder, baking powder and vanilla to a blender or food processor and blend till really smooth and no specks of quinoa remain. Stir through most of the chocolate.
To bake: pour into the lined tin and smooth over the top. Drop on extra spoonfuls of tahini and use a toothpick to make swirl patters. Add on the remaining chocolate and the pistachios and raspberries. Bake in the middle of the oven for 20 minutes, until firm to touch but slightly fudgy (an inserted skewer will have some streaks of batter in the middle).
To cool: leave for 20 minutes then carefully lift out the tin to cool for 30-60 minutes on a wire rack.
To serve: use a sharp, warmed knife to slice into 12 brownies.
To store: eat straight away or keep in a sealed container for 3-5 days (in the fridge overnight). You can freeze the brownies for up to 1 month, wrapped well and allow to defrost before eating.