Everyone loves brownies. I have a friend who every time we go out for lunch, orders brownie with ice cream as her post-lunch dessert. I indulge myself with just one bite and love watching when every time her face brightens as she takes a spoonful. She inspires me to bake a batch the very next day. I have baked whole wheat brownie several times. You can find the recipe here
Had been thinking of baking a gluten-free brownie since last some time. First I tried with sorghum flour. Had used curd for the sorghum brownie and wasn’t happy with the texture. This time when I planned to bake with quinoa flour, I decided to make it with eggs.
Quinoa is considered a superfood due to high proteins, minerals, vitamins and fibre content. And it is gluten-free too. So quinoa is a good substitute if someone has a gluten allergy. Have used jaggery in place of sugar. You can use brown sugar or any other type you have. Adjust the quantity as per your taste.
I have used both butter and oil. You can use either all butter or all oil. I like the flavour of butter in the brownies. Oil makes them moist.
Quinoa Jaggery Brownies
- 3/4 cup Quinoa flour
- 1/2 cup Cocoa powder
- 1/2 cup Choco chips
- 3/4 cup Jaggery
- 2 tbsp Butter
- 1/3 cup Any neutral oil
- 2 Eggs
- 1/2 tsp Baking powder
- 2 tbsp Milk
- 1 tsp Vanilla extract
- 1 pinch Salt
- Mix butter and oil in a pan. Warm it to melt the butter. Add jaggery and stir until the jaggery dissolves.
- In another big bowl, take quinoa flour, cocoa powder, baking powder and salt. Mix it with a spatula and sieve the mix at least three times. This helps to remove the lumps and aerate the flour.
- Now add eggs and vanilla extract to oil jaggery mix. Mix it with a hand whisk until the mixture is smooth.
- Preheat the oven at 165 C for 10 minutes.
- Grease a square tin of 8 inches with butter or oil. Line the bottom with parchment paper.
- Fold in the dry ingredients with wet ingredients. If the brownie batter is thick, add two tbsp of milk.
- Fold in choco chips in the end gently.
- Pour the batter in the tin and tap it on the kitchen counter to remove any air trapped.
- Bake it for 20 -25 minutes at 165 C.
- Cool the brownies in the tin and cut into pieces before serving.