Mocha Quinoa Brownies from The Quinoa Cookbook by Penny Doyle

Ingredients

• 4 eggs
• 15 ml/1 tbsp instant coffee granules
• 150 g/5 oz/1¼ cup muscovado (molasses) sugar
• coffee, or ice cream and fresh berries, to serve
• 225 g/8 oz/1 cup butter
• 225 g/8 oz plain (semisweet) chocolate
• icing (confectioner’s) sugar or unsweetened cocoa powder, for dusting
• 150 g/5 oz/1¼ cups quinoa flour