Fudgy Gluten Free Quinoa Flour Brownies stacked and placed beside each other in floral print background (close up shot)

Fudgy Gluten Free Quinoa Brownies

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Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

9

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

30 minutes

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TOTAL TIME:

45 minutes

INGREDIENTS

2 tablespoons JUSTIN’S® Coconut Almond Butter
3 Eggs
1 cup Maple Sugar
1 cup Semi-Sweet Chocolate Chips
½ cup Unsalted Butter
2 tablespoons Brewed Coffee
1 teaspoon Vanilla
⅓ cup Quinoa Flour
2 tablespoons Coconut Flour
2 tablespoons Cocoa Powder
¼ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Dark Chocolate Chips

DIRECTIONS

1. Preheat the oven to 325°F. Grease a 9 x 9-inch baking pan and set aside.

2. In the bowl of a stand mixer, beat eggs and maple sugar until smooth.

3. In a small, microwave-safe bowl, melt semi-sweet chocolate chips, butter, and JUSTIN’S® Coconut Almond Butter in the microwave for about one minute. Stir until fully combined.

4. Slowly pour the chocolate mixture into sugar mixture, and beat well. Add in coffee and vanilla.

5. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to chocolate mixture, and mix until just combined.

6. Fold in dark chocolate chips.

7. Pour batter into prepared baking pan and bake 25-30 minutes, or until a toothpick comes out clean.

8. Cool completely in the pan before enjoying.

This Recipe Serves 9

INGREDIENTS

2 tablespoons JUSTIN’S® Coconut Almond Butter
3 Eggs
1 cup Maple Sugar
1 cup Semi-Sweet Chocolate Chips
½ cup Unsalted Butter
2 tablespoons Brewed Coffee
1 teaspoon Vanilla
⅓ cup Quinoa Flour
2 tablespoons Coconut Flour
2 tablespoons Cocoa Powder
¼ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Dark Chocolate Chips

DIRECTIONS

1. Preheat the oven to 325°F. Grease a 9 x 9-inch baking pan and set aside.

2. In the bowl of a stand mixer, beat eggs and maple sugar until smooth.

3. In a small, microwave-safe bowl, melt semi-sweet chocolate chips, butter, and JUSTIN’S® Coconut Almond Butter in the microwave for about one minute. Stir until fully combined.

4. Slowly pour the chocolate mixture into sugar mixture, and beat well. Add in coffee and vanilla.

5. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to chocolate mixture, and mix until just combined.

6. Fold in dark chocolate chips.

7. Pour batter into prepared baking pan and bake 25-30 minutes, or until a toothpick comes out clean.

8. Cool completely in the pan before enjoying.

This Recipe Serves 9

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