My favorite thing to do in my free time is browse through the hundreds of thousands of posts on Pinterest. Maybe I even have a Pinterest addiction...okay, I admit it.
So, you guessed right, this is another Pinterest recipe. These chocolate quinoa brownies are whole grain, gluten-free, can be made vegan, and are high in protein.
Thank you to DAMY Health, I was able to create my own version of these.
My version of these brownies came out cakey and fluffy and had me drooling on their oven exit. Here is the original version:
- 1 Cup Cooked Quinoa-- I had to use about 1/2 cup extra
- 2 Packets Truvia (or Stevia of Choice)
- 1/4 Cup Cocoa
- 1/4 Cup Unsweetened Almond Milk-- I used sweetened Vanilla because that's all that was in the fridge
- 3 Tbsp Plain Pumpkin Puree-- I did not use
- 2 Eggs (or 1/4 Cup Ground Flax, 2 Tbsp Water and 2 Tbsp Nut Butter)
- 1 Tbsp Vanilla
- 2 Tbsp Agave (or Honey/Stevia)-- I only used one
- 1/8 Tsp Baking Soda
- 1/4 Cup Dark Chocolate Chips
- Place all ingredients (excluding the dark chocolate chips) into the food processor and blend until smooth. If it is too runny like mine was, add in extra quinoa to thicken the batter.
- Pre-heat your oven to 375 F.
- Stir chocolate chips into pureed batter.
- Grease your 8×8 baking dish.
- Spread batter evenly into pan.
- Bake for 19-22 minutes.
- Remove brownies from oven and let set for 5-10 minutes before moving to a cooling rack.
- Let cool and cut into bars.
Have fun bake-bake-baking away!