Chocolate Chip Quinoa Brownies (Gluten-Free)

Passover Quinoa BrowniesQuinoa 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


  1. 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.
  2.  In a three quart mixing bowl beat the butter (or coconut oil), almond butter and sugar until well combined and fluffy.
  3.  Add the eggs and flavorings and beat until lighter in color and texture.
  4.  Add the quinoa flour, baking soda and salt and mix only until combined.
  5.  Using a rubber spatula, stir the chocolate chips into the batter and spoon into the prepared pan.
  6.  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.
  7.  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.
  8.  May be stored in an airtight container for a few days or freeze when completely cooled until needed.
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