Quinoa Chocolate Brownie – 4 Ingredients Recipe

quinoa chocolate brownie easy and healthy gluten free recipe. suitable for vegan and wheat free diets and topped with a strawberry

Healthy quinoa brownies that are high in protein with no sugar, flour, butter, gluten, eggs or oil. Just 4 whole food ingredients are used to make this easy quinoa brownie recipe. Much simpler and quicker to make than a cake but tastes amazing.

Each quinoa brownie piece contains 6g of protein. Learn how to make healthy brownies from just a few ingredients that don’t taste like they are healthy! Suitable for paleo, vegan, gluten free, dairy free, grain free, oil free and plant based whole food diets.

The four ingredients for this healthy quinoa brownie are quinoa, cocoa, hazelnuts and rasins. All are wholefood ingredients full of goodness with no junk.

There’s more nutrition in a slice of this brownie than many people have in a whole day.

For this recipe I use normal dutched processed cocoa as it will be cooked. It’s cheaper than raw cacao and still very nutritious. More on the difference between cocoa and cacao.

You can use roast hazelnuts for the frosting if you prefer. For health reasons, I use raw hazelnuts as all the delicate healthy oils are still intact.

Quinoa Brownie Video Recipe

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Any nut or seed can be used for the quinoa brownie topping. I chose hazelnuts as they go so well with chocolate. Walnuts, pecans or pumpkin seeds make a great replacement.

This healthy brownie recipe is sweetened just with raisins. However you can use dates or another dried fruit if you prefer. I like raisins as they’re inexpensive and tasty.

healthy gluten free brownie recipe that doesn't taste like it's healthy. free of wheat, sugar, gluten, eggs and butter.

No syrups or refined sugar are used in this healthy recipe as it’s sweetened just with fruit. I know some people will say it’s still high in sugar, and while it is you’re also getting a lot of fibre and nutrition.

Eating cakes high in nutrition and fibre makes them more satisfying and filling so a slice or two is often enough. Normal cake is loaded with calories and refined ingredients making it very moreish and easy to overeat on.

quinoa chocolate brownie batter before being baked. this healthy brownie batter should look like this after blending

You want to use white quinoa when making this cake. Red or black quinoa is much tougher and doesn’t give a great texture.

Whole quinoa is used so it can be sprouted and is easier for your body to absorb. Also it’s much cheaper than buying quinoa flour. Quinoa in the UK is rinsed so a quick soak and drain is enough to remove any bitter taste. But if your quinoa sometimes has a bitter taste you may want to drain and rinse several times. Quinoa is actually not a grain, it’s a seed that’s naturally gluten-free and contains all amino acids.

close up shot of healthy chocolate quinoa brownies on a plate. these vegan brownies are full of goodness

The most important step with making this cake is making sure the quinoa is fully ground. If bits remain they will have an unpleasant texture. You can hear from the sound of the blades when all of the quinoa is broken up.

A 600w bullet style blender is enough to make this quinoa brownie recipe. Although you may want to blend in three 1-minute batches. 

high in protein brownies without any junk and totally plant based. even the frosting is healthy with no syrup, butter or oil

I wasn’t sure if I should share this recipe, despite it being an easy one by the time I’ve written, photographed and created 5 different videos it still takes at least two days. However thanks for all the encouragement on social media to write this quinoa recipe brownie up. It’s not the most beautiful of healthy brownies but its the kind of recipe I love as it’s easy to make (not stressful like a cake can be), really healthy and a meal in one.

The strawberries on top initially I used for decoration but the flavour works so well they are recommended but kiwi or other berries would be a great alternative. Do only put cut fruit on top just before serving to keep really fresh.

these healthy chocolate brownies aren't too expensive to make. here are all the ingredients and they were bought from a budget supermarket

I don’t use any oil for the pan and instead use greaseproof paper. This makes it easy to remove from the pan in one complete piece. As its a gluten free quinoa brownie you do need something like nonstick paper as it’s much denser than normal cakes or brownies. Silicone pans can be used but on my tabletop oven they often don’t last long and leach something so I’ve stopped using them.

As this healthy brownie is gluten free it’s very soft when it’s still warm and just out of the oven. Do leave it to cool for 10 minutes and it will then become firm.

these healthy brownies use whole quinoa rather than quinoa grain. making them easy to make and inexpensive

I love that this quinoa chocolate brownie doesn’t contain any leavening agents. I’ve heard that some contain metals like aluminium and to be honest, it makes little difference to the end result and lots have reactions with them I’m so very happy to just leave it out.

Think of this recipe as a base recipe, I often add twists or extras but the main four ingredients of quinoa, cocoa, dried fruit/raisins and nuts/seeds. Add spice like cinnamon or cayenne pepper or whatever you have available and like. Do let me know in the comments how you’ve adapted this recipe.

the frosting for these healthy brownies is just made from nuts and fruit. It isnt really smooth but it's really tasty and the hazelnut goes so well with chocolate

The quinoa brownie does freeze very well. Just remember to cut before freezing so you can defrost and enjoy a slice at a time.

As this brownie is healthy and oil free it is best had on the day it’s baked. While it’s still lovley the next day no added fats does mean it gets a bit tougher.

Oil free quinoa brownie thats topped with berries. As the quinoa is sprouted it's suitable for a paleo diet and called a paleo brownie.
Yield: 16 quinoa brownies

Quinoa Chocolate Brownie - 4 Ingredients

quinoa chocolate brownie easy and healthy gluten free recipe. suitable for vegan and wheat free diets and topped with a strawberry

Healthy quinoa brownies that are made from just 4 wholefood ingredients. Naturally free of dairy, eggs, refined sugar, oil wheat, butter and gluten. These healthy gluten free brownies are sweetened just with dried fruit. The fruit adds fibre and nutrition that is slowly released.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 3/4 cup / 160g Quinoa
  • 1 2/3 cups / 250g Raisins
  • 3 tbsp Cocoa
  • 3/4 cup / 115g Hazelnuts
  • 1 1/4 cups / 300 ml water + water for soaking


  1. Soak the quinoa for half an hour.
  2. Drain the quinoa and preheat oven to 190C / 375F.
  3. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken.
  4. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm.
  5. Bake for 35-45 minutes just until the top gets some colour (I know that's hard to see on chocolate!) then take brownies out of the oven and leave for 10 mins to firm up.
  6. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth.
  7. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture.
  8. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top.
  9. Garnish this gluten free brownie with fruit if you like and it will keep for about 5 days. Best stored in the fridge and can be frozen to last for months.

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Nutrition Information



Serving Size


Amount Per Serving Calories 55Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 2mgCarbohydrates 8gFiber 1gSugar 5gProtein 3g

Let me know what you think of this quinoa brownie in the comments below. Did you know chocolate brownie was first documented in 1896 as a name for a cake high in molasses?

strawberries on top of a high protein vegan brownie. no oil, no butter and no junk in this healthy chocolate brownie

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42 thoughts on “Quinoa Chocolate Brownie – 4 Ingredients”

    1. Bastian Durward

      Hi, yes you most certainly can! Dates are a great replacement for the raisins in this quinoa chocolate brownie. Let me know how you get on

      1. Bastian Durward

        I think that would work, with a very dark chocolate I would use about the same if not 1 tbsp more. So 4 tbsp of melted chocolate 🙂

  1. cathy Sturrock

    Just cooking this now. Not looking good. Cooked for 35 mins at 165C, beginning to burn so have covered with foil and put back in. Cut a wee bit off and was still quite gloopy. Any ideas?

    1. Bastian Durward

      Oh no what kind of oven is it? I know it may sound silly but just checking is the top and bottom part on? I’ve actually just made it again myself. 165 is quite low, I’m surprised it’s burning – is it just the top burning? Try moving down a shelf. Was the quinoa the dry volume rather than the soaked?

      1. cathy Sturrock

        It’s a fan oven. I covered in foil and continued to cook for the full time but at 165C. 190C would have cremated it. Re top and bottom bit – only put topping on after out of oven. Quinoa quantity was unsoaked. Used cacao powder as didn’t have any cocoa powder. Used dates in cake and mix of raisins, pecans, walnuts, sunflower seeds and pistachios on top as that was all I had. Basic cake was a bit tart and dark so think I would add more dates or sultanas if did again. Flavour improved overnight and yum with a spoonful of raspberry sorbet. Thanks for recipe.

      2. cathy Sturrock

        Sorry Bastian. I thought I had replied already. Mine is a fan oven. The quinoa I used was the unsoaked volume. In the end I cooked for the full 50mins at 165C and would cover for half that time. I didn’t put the topping on until after it was cooked. The slight burning may have given the dark and tart flavour it had last night but tasted better today. Used dates in the cake and raisins pistachios walnuts pecans and sunflowers in topping. Also used cacao instead of cocoa as that was all I had in. Thank you for the recipe.

        1. Bastian Durward

          Thanks for getting back to me, just to check this recipe out I made on a different oven and 190C seemed to work fine for me there, but you’re right to turn it down if it looked like it was going to catch. Mine as you can see on the video had a bit of dark brown bits, but these weren’t bitter at all – chocolate mixtures are one of those hard things to tell if it’s burnt. But will test this recipe more. Hopefully it was all firm once out – it can seem a bit soft but as it’s gluten free firms up as it cools.

  2. Such a simple recipe and tastes great. I’ve made it twice already. Just to let everyone know it works just as well if you half the quinoa / rasins amount and cook for less time. That’s what I did and kept the topping as is as I wanted a thick coating. I can imagine I’ll be making this often

    1. Bastian Durward

      Thanks so much that’s great to hear! A thicker frosting sounds good – people with a sweet tooth might prefer this as the original is mildly sweet.

  3. hello,
    i have just put the quinoa to soak…but i have some doubts. i will try to change the raisins with dates (i don t have raisins) and the cacao powder with carob (serving it late today).in this case you think i need to reduce the amount of dates, it will be not too sweet? thank you for your awesome job and for the answer.

    1. Bastian Durward

      Hi there, I hope you like this recipe! I would reduce the weight of the dates by 25% for this as they are so much sweeter. But it does depend on your tastes so difficult to say with certainty. Let me know how you get on.

  4. Hello. I’m excited to try this recipe. You mentioned that it takes 2 days to make, but the recipe doesn’t indicate any down time. Are you using sprouted quinoa, cooked, or just soaked? I have sprouted quinoa before, but haven’t ever baked with it, though I know sprouted grains (seeds) are quite healthy.

    1. Bastian Durward

      Ah sorry I meant the whole process to video, photograph and write up the recipe. To make it yourself at home it takes minutes + the baking time. I usually just soak the quinoa for 10-15 mins to sprout a bit – not for much longer as it sprouts quickly and also goes bad and bitter + mouldy equally as quickly

    1. Bastian Durward

      You can do, but sorry I’m not sure the amount. I just tend to use whole quinoa for recipes like this quinoa cookies so it can be sprouted and it’s cheaper.

      1. It worked ok. Except my dish was a little too large so batter spread too thinly. Then I burnt the crap out of it as didn’t realise my fan assisted oven is so much hotter. Just about caught it as it was turning black. I had already mixed the hazelnuts and remaining raisins and think they dried out a little as base was cooking (burning) so it didn’t spread easily and just kind of randomly crumbled into lumps over the top of it. So I have a burnt base with lumpy clumps on it now nicely cut up into little squares. Tastes ok but you need a coffee with it to actually swallow it. Looking forward to making these again.

    1. Bastian Durward

      You could do, but I’m not sure about the exact amount as it’s not something I use. I like using whole quinoa for recipes like these quinoa brownies as it’s cheaper and can be soaked and sprouted.

  5. Hi there! This looks delicious! Might sound like a silly question, but what are your thoughts on its taste without the topping? Just trying to use what I have in the pantry and I’m out of all nuts except for Brazil… And don’t feel like getting a years worth selenium in one go ?

    1. Bastian Durward

      Hi there, I often make this without the topping. It’s less cake like and not as sweet – but also pretty good. I know what you mean, I’m often running out of all nuts but brazils and don’t want to eat a 200g bag in a day or two!

    2. can I use red lentils instead f quinoa? as quinoa are so expensive in my country. lentils are affordable. if can, I use d same measurements as lentils? thanks

      1. Bastian Durward

        Hi there, afriad not – lentils just don’t work in the same way. Sorry they are expensive, buckwheat would be a better sub if you can get that?

  6. Hi,

    The ingredients and recipe are missing from the artikel. I can’t seem to find how much quinoa or water you need to make this brownie.

    1. Bastian Durward

      Hi there, I’m so sorry there was a bug for a day or so that stopped the recipe from being shown. It’s all fixed now

  7. Hi. It says the nutritional info for one serving but I can’t seem to find how much one serving is? In grams I mean 🙂

  8. Just made this recipe, from a link where the recipe was not so detailed. NOT good. I finally found your page here, read all the details… so sad I didn’t do so beforehand. I used dark quinoa (very hard on the tooth), I thought I had broken it up enough in the food processor ( I had not), and baked at 375 (waaayyy too hot) for only about 40 minutes (burnt edges). Not sure if this will become edible somehow but had the topping (icing?!) already made so will see if I can’t put it into something else that will soften up the quinoa. Maybe publish a recipe that actually includes details like “use only white quinoa” and “be absolutely sure the quinoa is completely broken up” or somehow slightly cook the quinoa beforehand.

    1. Bastian Durward

      Ah sorry I should maybe say to use the white quinoa. The other ones are very different!

      Although I do say in the recipe “The most important step with making this cake is making sure the quinoa is fully ground. If bits remain they will have an unpleasant texture. You can hear from the sound of the blades when all of the quinoa is broken up.”

      and in the directions “and blend for 3 minutes until the quinoa is all broken.”

      As I know how important it is for all quinoa to be broken! Sorry that you missed this bit.

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