By Kellie Anderson MSc kelliesfoodtoglow.com
Serves: 15 Difficulty: easy
100g best dark chocolate, chopped
120g unsalted butter
100g cashew or almond butter
250g cooked quinoa (leftover or packet is fine)
70g cocoa powder
2 medium eggs, room temperature
2 tsp pure vanilla extract
1/4 tsp bicarbonate of soda
120ml date syrup or maple syrup (maple is sweeter)
Preheat the oven to 180C fan/200C/400F/ Gas mark 6. Fully line a brownie pan (26 x 20) with overhanging baking paper.
Gently melt the chocolate, nut butter and butter-butter in a bain-marie. Let it cool for five minutes.
Pop everything into the bowl of a food processor and blend. Don’t worry about making it smooth as it won’t do so, and it gives a great “popping candy” texture.
Pour the mixture into the lined tin, tap it hard on the counter to even it out, and pop in the heated oven for 18-20 minutes. If you have a hot oven definitely pull it out at 18. They should feel slightly tacky to the touch. Let the brownies cool before lifting out by the paper and cutting the brownies into 15 pieces with a serrated knife.