Chocolate and quinoa brownies

Food and nutrition


Preparation:10 minutes

Cooking:45 minutes
Published on 18 February 2016
by Jonathan Garnier


  • 125 ml (1/2 cup) quinoa
  • 115 gr (4 oz) Venezuela chocolate Pure Origine 72% of Cacao Barry
  • 170 gr (6 oz) unsalted butter
  • 30 ml (2 tablespoons) Cocoa pouder Plein Arôme 100% of Cacao Barry
  • 3 eggs
  • 125 ml (1/2 cup) sugar
  • 1 orange, zest
  • 1 pinch of salt


  1. Preheat the over, grill in the center at 200° C (400° F)

    In a saucepan bring to boil 375 ml of water.

    Add the quinoa, using a spoon, stir and let cook 20 minutes over low heat. Reserve in a bowl and let cool.

    In a bowl, in a water bath or microwave, melt the chocolate and butter.

    Mix quinoa and cocoa powder. Then add this mixture to the chocolate preparation obtained before. You need to get a smooth homogenous mixture.

    In a bowl, whisk the eggs, and then stir the sugar until you get a light and fluffy result. Add in the orange zest and salt.

    Stir the mixture preparation obtained in the prepared chocolate.

    Butter and add lightly flour a cake pan. Pour the preparation in the pan and bake in the oven 25 minutes.

    Once cooked, unmold and cut into portions.

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.