Mocha Quinoa Brownies


Preparation info

  • Difficulty


  • Makes


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Everyone will eat these seemingly indulgent brownies with gusto, oblivious to the secret ingredient. Quinoa flour is particularly good in rich baked recipes as it is higher in fat than regular wheat flour. There are many ways to make brownies, most of which work well, but the key is always not to over-bake them or they lose their soft, moist insides.


  • 225 g/8 oz plain (semisweet) chocolate
  • 225 g/8 oz/1 cup butter
  • 15 ml/1 tbsp instant coffee granules
  • 4 eggs
  • 150 g/5 oz/ cups quinoa flour
  • 150 g/5 oz/ cup muscovado (molasses) sugar
  • icing (confectioner’s) sugar or unsweetened cocoa powder, for dusting
  • coffee, or ice cream and fresh berries, to serve


  1. Heat the oven to 190°C/375°F/Gas 5 and line a 18 x 18 cm/7 x 7 in tin (pan) with oiled baking parchment.
  2. Break the chocolate into squares and place in a heatproof bowl set over a pan of simmering water. Add the butter and instant coffee granules.
  3. Heat the contents of the bowl until the chocolate melts, then stir until you have a velvety smooth chocolate mixture. Remove the bowl from the pan and set aside to cool slightly.
  4. Beat the eggs, one at a time, into the cooled chocolate mixture, with a wooden spoon or balloon whisk, then use a metal spoon to fold in the flour and the sugar.
  5. Pour the mixture into the prepared tin, smooth so it is evenly spread, then bang the tin gently on a work surface to get rid of any air pockets or gaps.
  6. Bake in the oven for 15-20 minutes, until the brownies are firm at the edges but still soft in the middle.
  7. Allow to cool in the tin for 10 minutes to make sure the middle sets, then cut into squares with a sharp knife. Leave to cool completely in the tin.
  8. Dust the top liberally with either icing sugar or unsweetened cocoa powder and remove the brownies from the tin a square at a time.
  9. Enjoy with a cup of coffee, or warm slightly and serve as a dessert with ice cream and fresh berries.

Nutritional Information: Gluten free with GF chocolate Energy 413kcal/1725kJ; Protein 5g; Carbohydrate 41g, of which sugars 30g; Fat 27g, of which saturates 17g; Cholesterol 100mg; Calcium 37mg; Fibre 1g; Sodium 158mg.