Quinoa isn’t just for side dishes or grain salads. This power grain is a superfood ingredient that can be integral to healthier dessert recipes, including these amazing quinoa walnut brownies from Kim O’Donnel’s cookbook The Meat Lover’s Meatless Celebrations. Fudgy-wudgy all the way, these brownies are also a treat for dessert lovers who are gluten-free.
Quinoa Walnut Brownies
Recipe from The Meat Lover’s Meatless Celebrations by Kim O’Donnel. (Da Capo Lifelong Press; October 2012).
- 1⁄2 cup quinoa, or 2⁄3 cup quinoa flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 ounces unsweetened chocolate, chopped roughly
- 4 ounces bittersweet chocolate, chopped roughly
- 6 tablespoons butter, cut into 6 pieces
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, beaten lightly
- 1⁄2 cup unsalted walnuts, chopped roughly
- Grease a baking pan and line with parchment paper with a few inches of overhang so you can easily remove brownies after baking. Grind the quinoa in a coffee or spice grinder until it looks powdery, like flour, or use quinoa flour to begin with. Transfer flour to a small bowl and add the salt and the baking powder.
- Pour a few inches of water into a medium-size saucepan and place a metal bowl that fits snugly on top, yet without touching the water, to make a double boiler. Place all of the chocolate and the butter in the bowl and melt over medium-low heat. As the mixture melts, the chocolate will take on a glossy sheen. With a heatproof rubber spatula, gently scrape the sides of the bowl and stir. When the mixture is completely melted, it will be shiny and smooth.
- Preheat the oven to 325 degrees F.
- Remove the bowl from the heat and whisk in the sugar and vanilla, followed by the eggs, one at a time. Switch to a wooden spoon or rubber stirring spatula, and stir in the quinoa mixture until well incorporated. Stir in the walnuts until evenly distributed. Scoop the batter into the prepared pan and place on a baking sheet.
- Bake on the middle rack for 35 minutes, or until a skewer inserted into the middle comes out with a small amount of residue. You are looking for a fudgy crumb and overbaking will yield a dry result.
- Transfer the pan to a rack and allow to cool completely, at least 1 hour. Using the parchment overhang, remove the brownies from the pan and transfer to a cutting board. Remove the parchment. If the brownies are still even a little bit warm, expect some breakage. Slice and serve.