If I told you that some of the best brownies I’ve ever made were gluten-free and didn’t actually contain any chocolate, would you believe me? (I wouldn’t lie about something like this, I promise.)
Let me explain. A few weeks ago, I came across Alice Medrich’s Cocoa Brownies on Food52, which are made with a hefty dose of cocoa powder rather than chocolate – helpful because if there is chocolate in the house, I usually eat it before I can bake with it, whereas cocoa powder is much less pleasant to eat straight. Then I saw Christina’s red wine cupcake version of that dynamite quinoa chocolate cake (seriously, if you haven’t made it yet, what are you waiting for?), and I started wondering if you could make brownies with quinoa, being that it makes such a rad chocolate cake. I turned to the Google machine and found that yes, it’s been done, but that all the recipes very closely resemble the quinoa chocolate cake rather than a true brownie, and while the quinoa chocolate cake is an awesome cake in its own right, it’s not a brownie. So I set off to experiment with Alice’s cocoa brownie recipe and some cooked quinoa to come up with my own formula.
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