Quinoa Flour Chocolate Brownies

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Cookies & Bars, Gluten Free
Quinoa Flour Chocolate Brownies | Anita's Organic Mill
Rich, decadent, moist chocolate brownies are a perfect treat to round off a romantic Valentine's meal. Serve these beauties while they are still warm with lashings of whipped cream or a scoop of your favourite ice cream. Maybe add a drizzle of caramel sauce or some tangy raspberry coulis just to make them that extra bit special. There's no gluten in these brownies and, as they are a Valentine treat there are no calories either – only love.
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Servings 8 large brownies



  • 2 tbsp Chia seeds
  • 1/3 cup Water
  • 1 cup Anita’s Organic Quinoa Flour (roasted in the oven at 350F for 15 min before use & allow to cool)
  • 1/3 cup Cocoa powder
  • 1/4 cup Tapioca starch
  • 1 tbsp Arrowroot powder
  • 2 tsp Baking powder
  • 2/3 cup Anita's Organic Almond Flour
  • 1 cup Anita's Organic Coconut Sugar
  • 1/2 tsp Salt
  • 1/2 cup Anita's Organic Chocolate Chips
  • 1/2 cup Walnuts or pecans, chopped
  • 1/3 cup Milk
  • 1/3 cup Oil
  • 1 tbsp Vanilla extract

Extra Toppings (optional)

  • 2 tbsp Chocolate chips
  • 2 tbsp Chopped walnuts or pecans


  • Preheat the oven to 350˚F and line an 8 x 8-inch pan with parchment paper.
  • In a medium size bowl whisk together the chia seeds and water. Set aside.
  • In a large bowl sift together the roasted quinoa flour, cocoa powder, tapioca starch, arrowroot powder and baking powder. Stir in the almond flour, coconut sugar and salt. Next add the chocolate chips and chopped nuts, stir everything together until evenly combined.
  • Add the milk, oil and vanilla extract to the chia seeds and water mixture. Whisk everything together until thick. Make a well in the centre of the dry mixture, pour in the wet mixture and gently fold everything together with a spatula until just combined. Scrape the batter into the lined pan and flatten evenly.
  • Sprinkle on the extra toppings if required and gently push (using the palm of your hand) the toppings down a little so they make contact with the brownie batter.
  • Bake the brownies in the centre of the oven for 15 to 18 minutes, until the edges are set. Remove from the oven and allow them to cool down for about 20 minutes before you try and remove them from the pan. They may be a little delicate when you try and cut them but that’s ok. Serve while still a little warm with your favourite ice cream.


Note: Roasting the quinoa flour is not essential but it does remove the slight bitterness that is sometimes common with this type of flour.

Leave a Comment

Gluten Free Oatmeal Raisin Cookies | Anita's Organic MillJeweled Ginger Cookies with Lemony Drizzle | Anita's Organic Mill