CONGRATULATIONS TO JULIE!!! Who won Quinoa Revolution by random selection with this entry:
This recipe title sounds a little odd I realize, but I promise you it will be worth the baking effort. These brownies are moist, sweet yet tart and fulfilling — everything you want a brownie to be (yes “tart”… really!).
I created them on Sunday evening with inspiration from the new cookbook Quinoa Revolution. They ended up being my dessert and my breakfast the next day — brownie at breakfast? Heck yes, with some greek yogurt! Now they are an indulgence, so keep in mind I’m not suggesting you eat these for breakfast day after day.
As you might know, I’m a keen-wah fanatic because it’s what I consider a “healthy fast food”. Since I enjoy spreading my quinoa love not only am I sharing this insanely foodgasmic-worthy recipe, but I’m doing a giveaway for the cookbook More on that at the end of the post….
So the original recipe is called “Black Forest Goat Cheese Brownies”, but since I didn’t have any dried whole cherries I had to improvise. Also, I made a few joyous tweaks to it. If you don’t win the book and you want the original recipe, then I suggest you buy the book. Believe me, you will be glad you did.
Let’s get started!
- 1-1/2 cups semi-sweet chocolate chips (I used organic, dairy-free. I’m going to try it with raw cacao nibs next)
- 3/4 cup butter (or coconut oil), unsalted (Again, I used organic butter)
- 3/4 cup dried cranberries (recipe calls for dried whole cherries, but the cranberries were wonderful too. Make sure you get “sulfite-free” cranberries)
- 1/2 cup organic coconut sugar (recipe calls for cane sugar, but coconut sugar is lower on the glycemic index and I prefer it for baking. You could also cut the sugar in half and use 5-10 drops of liquid stevia)
- 2 large eggs (or you could do my chia egg substitute — see below)
- 1 tsp pure vanilla extract
- 1 cup quinoa flour
- 1/4 cup almond milk (recipe calls for buttermilk)
- 1 cup crumbled goat cheese
Preheat oven to 325F degrees. Grease a 9-inch (2 L) square bake pan and line it with parchment.
In a small saucepan on medium low heat melt the chocolate chips and butter (or coconut oil), stirring until smooth. Set aside to cool.
Place the cranberries in a small bowl with water for 10 minutes to let them hydrate. Drain cranberries.
Beat the sugar, eggs, vanilla in a medium bowl until combined. Beat in the melted chocolate mixture. Mix in the flour until just blended, then mix in the almond milk.
Pour half the brownie into your greased pan. Top with crumbled goat cheese and cranberries. Pour remaining mixture on top and spread evenly. Bake for 30 minutes or until the centre of the brownie springs back. Do not overbake. Side note: I baked it for almost 40 minutes — maybe my oven was slow. Cool in pan and chill before cutting into squares. Makes 25 deeeelicious squares!
Chia sub: Mix 2 tbsp chia + 8 tbsp water. Let sit for 5 minutes and then combine into recipe.
Now if you want to win this amazing book, you can enter below by telling me what your favourite way to use quinoa is?!?
Do you love it as a energizing breakfast bowl or do you mix it into a smoothie. Perhaps you just like it with some fresh herbs or mixed veggies.
Now if you are a quinoa virgin, then that’s okay too — just let me know in the comments section and consider that your entry. We will randomly draw one person’s name next Monday October 22nd.
Contest is open to Canada and the U.S.A. residents only.
QuinoaRevolution, published in Canada by Penguin Canada, October 2012. Published by Pintail Books, January 2013