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.