Mocha Quinoa Brownies from The Quinoa Cookbook by Penny Doyle
Everyone will eat these seemingly indulgent brownies with gusto, oblivious to the secret ingredient. Quinoa flour is particularly good in rich baked recipes as it is higher in fat than regular whea...
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Cooking tools:
- Double boiler
- Baking pan
- Cooling rack
- Ice cream scoop
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Oven
- Kitchen scale
- Colander
- Plate
- Parchment paper
- Kitchen timer
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
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