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