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I am, in general, not a fan of food that pretends to be something it is not.
If I want ice cream, I eat ice cream.
You better believe it’s with whole milk.
But I was willing to give this recipe a go for a couple reasons.
You do this for two and a half hours.
Yes, that long.
Luckily I discovered a fixtoasted quinoa flour!"
When it is in the oven, the quinoa will give off what Dooner calls a bitter smell.
I smelled something close to roasting asparagusnot terribly unpleasant but a little unexpected if you haven’t been forewarned.
The recipe basically calls for a 1:1 mix of Dutch-process cocoa powder to toasted quinoa flour.
This may seem like a lot of cocoa or not enough flour but it’s not.
Just go with it.
Mix the wet and dry ingredients together and pour into a parchment-lined baking pan.
The whole thing bakes in 23-28 minutes.
Cool, cut and serve.
Or you may decide not to mention it at all.
The whole-wheat version is also much more cakey.
Omit the espresso powder and hazelnuts, if desired.
In a large mixing bowl, mix together the melted butter or coconut oil, sugar, and vanilla.
Add in the eggs, one at a time, until well combined.
Fold in the flour mixture just until very few streaks of flour remain.
Gently fold in the add-ins if using.
Cool completely in the pan and cut into squares.
Store in an airtight container for up to 4 days.
TIP
If you’ve never made American-style brownies before (or maybe even if you have!
Feel free to reduce the amount of sugar to make a slightly cakier, less chewy brownie.
