Fudgy Quinoa Brownies

Quinoa-Fudge-Brownies-Queen-of-QuinoaToday, I’ve got a real treat for you guys!  Alyssa from the QueenofQuinoa is here with us to share one of her amazing gluten free recipes!  I first ran across her website when I was searching for one of my own recipes that I wanted to make again.  I was immediately impressed by her recipes, photography and warm personality.  She excels at creative dessert recipes, and I think you will agree that we have a winner with this one!


I first found Wendy, and her fabulous site, on my search for inspiration in my quinoa filled kitchen. I was still new the world of blogging, slowly navigating the world of gluten-free cooking. I of course loved all things quinoa, but was feeling stuck in my same old saute ways.

Then I discovered Cooking Quinoa. What an amazing collection of recipes. I had found my inspiration and was ready to get in the kitchen.

Now that I’ve found my groove with my lovely little quinoa friend, I’m not afraid to experiment. Whether its desserts, sushi or a salad, quinoa can be the star of any dish.

Even in a fudgy chocolate brownie.

This recipe was an accidental success. Don’t you love when that happens? I was craving chocolate. Like rich, dark chocolate. But a healthy chocolate. Hold the sugar. Hold the dairy. Hold the gluten. Most people would say, “Hold all the good stuff”.

So I added some good stuff. The best stuff. Quinoa.

Quinoa and chocolate. Why not try a brownie? The result is downright sinful. Moist and tender, but with the feeling of a light-richness. Whipped up with natural sweetness, this brownie is simply decadent.

Fudgy Quinoa Brownies

Rating: 51

Fudgy Quinoa Brownies


  • 3 oz raw carob chips (or unsweetened chocolate)
  • ¼ cup coconut oil
  • ½ cup millet flour
  • ¼ cup raw cocoa powder (regular would work too)
  • ½ teaspoon guar gum (or xanthan gum)
  • ½ cup coconut sugar (brown sugar or cane sugar can be used)
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 2 large eggs, beaten *see note
  • 1 teaspoon vanilla
  • ½ cup cooked quinoa
  • ½ cup almond milk (or milk of your choice)


  1. Preheat the oven to 350 degrees F and line a 6” x 6” baking dish with parchment paper.
  2. Whisk the dry ingredients + ½ teaspoon stevia (minus the quinoa) in a medium mixing bowl.
  3. In a small microwave safe bowl, melt the carob chips and coconut oil.
  4. Beat the eggs in a second small bowl. Add the vanilla, milk and melted chocolate, mixing to combine.
  5. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
  6. Stir in the cooked quinoa and transfer to the baking dish.
  7. Bake in the center of a warm oven until the brownies are set, 15 - 20 minutes.
  8. Enjoy topped with non dairy whipped cream or yogurt!


Wendy's Note: In place of the eggs I would use 2 tablespoons of ground flax seeds mixed with 6 tablespoons of warm water.


Get your daily dose of the Queen of Quinoa!

Hang out with me on Google+  |  Like me on Facebook

Follow me on Twitter  |  Pin with me on Pinterest


Alyssa Rimmer is the quinoa-obsessed girl behind the gluten-free blog QueenofQuinoa. Alyssa loves experimenting with nutritious and whole-food ingredients and seeks to encourage the everyday home chef that cooking and eating gluten free can not only be healthy, but also delicious and fun.

  • JoAnne

    thank you for including animal product free alternative ingredients. Do you test the recipe using flax instead of eggs, too?

    • Wendy Polisi

      JoAnne, This is a guest post, so no, I haven't tested the recipe with the flax eggs. I plan on it though because they look great!

  • Barbara Paz

    Hi Wendy,
    Recipe looks great. CAn you please take a look at the cinnamon as it appears twice in the recipe. Also the salt has a ? next to it. What does that mean? Optional? Also is there a substitute for * ½ teaspoon guar gum (or xanthan gum) * ?

    Thank you very much!
    Barbara Paz

    • Wendy Polisi

      Barbara – The question mark next to the salt is corrected now. I'm emailing her about the cinnamon.

      As for the guar/xanthan, I'm not aware of a good substitute. These are used in gluten free baking to mimic gluten and proved elasticity and structure. If you don't have a gluten allergy and used all purpose flour you would not need the xanthan gum. But do note that we haven't tested the recipe this way.

    • The Queen of Quinoa

      Hi Baraba!

      There's a slight typo in the cinnamon – it should only be 1/2 teaspoon. Thanks for catching that :)

      As for the gum, in gluten-free baking we haven't really found a suitable alternative. You can use xanthan gum, guar gum, you could try psyllium husks (may want to increase the amount slightly) or even flax/chia meal. You definitely need a binding agent when making baking gluten-free, but if you aren't sensitive to gluten, I would suggest just going with an AP flour. Just sub the millet for AP and don't add gum. You should be all set!

      Please let me know if you have any more questions!

      xo Alyssa
      My recent post Fudgy Quinoa Brownies

  • Rena

    These sound wonderful – can't wait to try them!

    In the ingredient list there is a ? next to the teaspoon salt – how much salt did you use. Also, in the instructions you mentioned a 1/2 tsp of stevia. Is this in addition to the coconut sugar listed in the ingredients?

    Thanks! Rena

    • Wendy Polisi

      Hi Rena! The ? was something that happened with the recipe plug in – I checked the recipe she sent me and the correct salt amount is 1/8 teaspoon. I'll shoot Alyssa an email about your other question.

    • The Queen of Quinoa

      Hi Rena! Yes, the stevia is in addition to the coconut sugar (which I find isn't too sweet when it's baked – not like regular sugar at least). Use 1/2 the stevia with the carob chips and oil, then the other half into the batter. Makes them sweeter. If you don't like sweet, I would cut the stevia in half or just use it in the chocolate. Let me know if you have any more questions! You can shoot me a direct note at alyssa@queenofquinoa.me

  • savorysimple

    What an amazing blog you have! I can't wait to check out all of your quinoa recipes. These look great.
    My recent post Food Bloggers for Slave-Free Tomatoes: Orzo Caprese Salad

  • Kammie

    Ohhh quinoa brownies, now that's something new and I would LOVE to try these babies out! I saw them featured on today's Slightly Indulgent post! Great job.

  • Michelle

    I'm actually making these right now. Too bad I didn't check the cinnamon before mixing the dry ingredients, ooops! I've measured the 3 oz of chocolate chips and it's literally about 15 chips, does that sound right? The oil and chocolate mixture is extremely thin, actually looks like chocolate milk. I've made some of your other recipes, which were great, so I'm really hoping this comes out wonderful too! xox Tickled In Love

    My recent post

  • Michelle

    These came out yummy!!!! I added a bit more chocolate chips maybe 1/4 of a cup to the melted chocolate mixture. The taste of these is more like a muffin, not too sweet and not to bland. I bet they would be amazing with a dab of coconut whip on top! Thanks for the recipe. xox

    -Tickled in Love
    My recent post

    • Wendy Polisi

      So glad you liked them! Coconut whip would be amazing here!

  • Jody

    I didn't have a six by six inch pan, so used an 8 by 5 inch loaf pan. I have a little brownie bread. Had to cook it longer too. Can't wait till it cools to taste it! Smells divine. :)

  • veronica

    Wow looks delicious! I am going to prepare this Fudgy Quinoa Brownies in my home and will present it to my Mom. No doubt, she will surely like this. Thanks for the recipe and expecting more in the coming days!