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

A super healthy and delicious brownie

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert

Servings 9 pieces

Ingredients

  

• 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

Instructions

 

• 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.
  

Notes

You can replace the oil with butter.

This is a totally healthy treat as I have used jaggery. It can be replaced by any other type of sugar.

Baking time may vary.

Let the brownies cool in tin. Once cool, it can be taken out and cut into pieces.