Quinoa is allowed for Passover because it is a seed not a grain and it is related to Swiss chard, spinach and radishes not grasses. I saw a recipe for brownies in Eating Well Magazine that called for home ground quinoa flour that you ground to a somewhat fine flour (some unground seeds will just give a little crunch to your brownie) in a coffee grinder. These look and taste like chocolate brownies but the only chocolate is the chips. Use red quinoa and the brownies will have a mahogany tone. Use white quinoa and your brownies will look like blondies. Add a little instant espresso and cinnamon to make your brownies cappuccino flavored.
½ stick unsalted butter or ¼ cup unprocessed coconut oil (for dairy-free)
¾ cup smooth almond butter
3/4 light brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon instant espresso and ½ teaspoon cinnamon-optional
¾ cup ground quinoa flour (red or white seeds may be used)
¼ teaspoon Kosher for Passover Baking Soda
¼ teaspoon salt
1 cup chocolate chips
- Preheat oven to 350F. Wet a piece of parchment paper, wring it out and then fit it into an 8 inch square pan with paper hanging off the sides. Lightly oil with a teaspoon of vegetable oil or with a cooking spray. Set aside.
- In a three quart mixing bowl beat the butter (or coconut oil), almond butter and sugar until well combined and fluffy.
- Add the eggs and flavorings and beat until lighter in color and texture.
- Add the quinoa flour, baking soda and salt and mix only until combined.
- Using a rubber spatula, stir the chocolate chips into the batter and spoon into the prepared pan.
- Bake for 20-30 minutes until a toothpick inserted into the center of the pan comes out clean with a few grains of brownie still attached. Overbaking will make the brownies very dry when they are cool.
- After brownies are completely cool, lift up the parchment paper to place the brownies on a flat surface. Cut brownies into 25 or 30 squares.
- May be stored in an airtight container for a few days or freeze when completely cooled until needed.