Brownie de Choco-Quinua

Brownie de Choco-Quinua

By
From
Andina
Serves
12-16
Photographer
David Loftus

Chocolate Quinoa Brownie. This is a protein-rich brownie that has tons of crunch and plenty of bite. It’s one of the most popular desserts available at Andina, and one that has inspired chefs at many other restaurants, too. You can use a little more black quinoa for added texture, if you like.

Ingredients

Quantity Ingredient
100g uncooked mixed quinoa (red, black and white)
175g plain flour
50g quinoa flour
200g butter, chilled and cut into small cubes
150ml full-fat milk
300g dark chocolate, broken into squares
4 eggs
250g yacon syrup or light soft brown sugar
salt

Method

  1. First, cook the quinoa. Rinse it thoroughly under cold water and put it in a saucepan. Cover with fresh water, put over a high heat and bring to the boil. Reduce the heat to low, then cover and simmer for 20 minutes, or until the quinoa tail has unfurled and the grains are very tender. Be careful to check the red and black quinoa are done as they can take a little longer than the white. Drain the quinoa, then lay it out on a tray and allow to cool and dry out a little.
  2. Preheat the oven to 160°C. Grease and line a 20x30cm brownie tin, or spray it with cake-release spray. Mix the plain flour, quinoa flour and a pinch of salt together in a bowl and set aside.
  3. Put the butter and milk in a saucepan over a low heat and heat gently until the butter has melted. Remove the pan from the heat and add all the chocolate. Whisk until the chocolate has melted and the mixture has emulsified and formed a ganache.
  4. In a separate bowl, use a hand-held electric whisk to whisk together the eggs and syrup or sugar (you can use a stand mixer if you prefer) until the sugar (if using) has dissolved and the mixture is pale and mousse-like. Pour the ganache around the edges of the sweet egg mixture, then add the flour mixture. Fold everything together very gently, being careful not to overwork the batter, then add the cooked quinoa and mix again.
  5. Scrape the mixture into the prepared brownie tin and bake in the oven for 20–25 minutes, making sure you check for doneness after 20 minutes – the cake should still be slightly squidgy in the middle (it will firm up a little as it cools). Remove the brownie from the oven and allow it to cool in the tin, then cut it into 12–16 pieces for everyone to help themselves.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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