Chocolate Fudge Quinoa Brownies (Vegan Gluten-Free)

These Chocolate Fudge Quinoa Brownies are rich, chocolatey and melt-in-your-mouth delicious while being secretly healthy. They are fully vegan, gluten-free and easily nut-free and take less than 10 minutes to make.

If you love all things chocolate brownies but want to make something a little more wholesome then these are perfect for you. I have wanted to make some quinoa brownies for a long time now, after seeing a few non-vegan bakes using quinoa, and these did not disappoint. Unlike most brownies that will use flour, these are flour-less and contain whole quinoa instead. Don’t worry, they do not taste like quinoa at all and there are no specks of grains to be found. No-one will believe you that these are healthy, wholesome and packed with good-for-you ingredients.

Twelve Chocolate Fudge Quinoa Brownies with a knife and raspberries
Chocolate Fudge Quinoa Brownies

Why will I love these brownies?

These are going to become a firm favourite, they are:

  • Rich, chocolate and indulgent
  • Wholesome, good-for-you and healthy
  • High in protein, fibre and wholegrains
  • Naturally vegan, gluten-free and nut-free
  • Made in one blender
  • Really easy and quick to make
  • Delicious for a snack or dessert
  • Great to make ahead as they get fudgier over time

If you already love these then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

Here’ what we need for the brownies:

  • White quinoa: in terms of overall appearance and taste, white quinoa is better as opposed to a tricolour mix. The important step is to soak the quinoa grains to remove any bitterness and soften them slightly so they’ll blend up. This is raw quinoa and not cooked, as the grains cook inside the brownies.
  • Maple syrup: for sweetness and to make these really delicious and fudgy. You can use other syrups like agave or vegan honey, too.
  • Runny smooth tahini: this is made from sesame seeds and keeps the brownies nut-free, but you can use another nut or seed butter too.
  • Ripe banana: this is for sweetness and to help bind the batter. You can use applesauce, if you prefer. Also, I think sweet potato or pumpkin puree would work.
  • Thick coconut yoghurt: this is for the smooth texture and healthy fats that make these really indulgent and fudgy. I use the natural or vanilla yoghurt from Cocos Organic.
  • Plant-based milk: any dairy-free milk is great here like oat, almond, soya or coconut (make sure it’s gluten-free and nut-free, where needed).
  • Chia seeds: this helps to bind the batter while adding omega’s as well. You can use flaxseed, where preferred.
  • Cocoa powder: to make these super chocolatey. You want cocoa powder rather than cacao powder as it reacts better with the baking powder, making a fudgier brownie.
  • Baking powder and vanilla: for flavour and slight rise.
  • Dark chocolate: I used the pink Himalayan salted dark chocolate from Divine as I love it so much. Chop it up into chinks for these brownies or use chocolate chips or buttons.

And to go on top:

  • Pistachios: to add some crunch on top, I love using pistachios or other buts like pecans. To keep these nut-free, skip the nuts or opt for seeds or cacao nibs.
  • Raspberries: berries and chocolate work so well together and I love the pop of colour they add. You can also use blueberries, too.

How do I make these?

Here’s what to do:

  • Soak the quinoa: in room temperature water for 1-2 hours to plump the grains and remove any bitterness. Now drain and rinse them.
  • Add all the brownie ingredients to a blender: and process till really smooth and there are no specks of quinoa.
  • Fold in most of the chocolate: and spread into a line 8-inch square tin.
  • Press in the extra chocolate, add the raspberries and pistachios: and I swirl some more tahini on top.
  • Bake for 20 minutes until baked through: but still fudgy in the middle.
  • Cool then slice into brownies: and enjoy.

Are these gluten-free and nut-free?

Yes these are gluten-free (just check your milk is gluten-free) and to keep them nut-free, remove the pistachios on top.

How long will they last?

They are good to keep in the fridge for 3-5 days in a sealed container or in the freezer for 1 month. Allow to defrost before eating.

Three Chocolate Fudge Quinoa Brownies with one leaning up against them
Chocolate Fudge Quinoa Brownies

What else can I make?

If you are looking for more ideas for healthy bakes, how about my:

Eleven pieces of Chocolate Fudge Quinoa Brownies broken apart

Chocolate Fudge Quinoa Brownies

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Chocolate Fudge Quinoa Brownies are rich, chocolatey and melt-in-your-mouth delicious while being secretly healthy. They are fully vegan, gluten-free and easily nut-free and take less than 10 minutes to make.


  • 85g white quinoa, uncooked
  • 80ml maple syrup
  • 60g runny smooth tahini or nut butter (e.g. almond or peanut), plus extra
  • 1 ripe banana (100g)
  • 100g thick coconut yoghurt, or other dairy-free thick yoghurt
  • 60ml plant-based milk
  • 1 tbsp chia seeds
  • 40g cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 90g dark chocolate, chopped
  • 20g pistachios, crushed
  • 12 raspberries


  1. To prepare: add the quinoa to a medium-sized bowl and cover with filtered water. Leave to soak for 1-2 hours. This removes the bitterness and plumps up the quinoa slightly. Drain and rinse thoroughly.
  2. Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with parchment paper.
  3. For the brownies: add the drained quinoa, syrup, tahini, banana, yoghurt, milk, chia seeds, cocoa powder, baking powder and vanilla to a blender or food processor and blend till really smooth and no specks of quinoa remain. Stir through most of the chocolate.
  4. To bake: pour into the lined tin and smooth over the top. Drop on extra spoonfuls of tahini and use a toothpick to make swirl patters. Add on the remaining chocolate and the pistachios and raspberries. Bake in the middle of the oven for 20 minutes, until firm to touch but slightly fudgy (an inserted skewer will have some streaks of batter in the middle).
  5. To cool: leave for 20 minutes then carefully lift out the tin to cool for 30-60 minutes on a wire rack.
  6. To serve: use a sharp, warmed knife to slice into 12 brownies.
  7. To store: eat straight away or keep in a sealed container for 3-5 days (in the fridge overnight). You can freeze the brownies for up to 1 month, wrapped well and allow to defrost before eating.

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I look forward to hearing what you think of these Chocolate Fudge Quinoa Brownies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With quinoa brownie love x

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