Quinoa Brownies (Vegan and Gluten Free)

Quinoa Brownies that are vegan and gluten free!!  Yes I did it.   I made quinoa chocolate brownies.  After I made the quinoa cookies and they were a hit, I thought I would experiment with quinoa brownies.

I promise you these brownies will not disappoint!  They are really yummy and even easier to make!  If you like healthy brownie recipes, you may also like this and this.


quinoa brownies


These delicious brownies are vegan, gluten free and grain free.  Quinoa is technically a seed and not a grain.  You would never be able to tell there was quinoa in these brownies.

These healthier brownies also come with a punch of protein.  Did you know that quinoa is one of the few plant based, complete proteins?  I hope you enjoy these brownies as much as I did.

Looking for more quinoa recipes?

Quinoa Brownies

Quinoa Brownies

Prep Time 5 min Cook Time 40 min Serves 9 brownies     adjust servings

A healthy brownie with hidden superfoods!



  1. Preheat oven to 350.
  2. Put all ingredients in a blender .
  3. Blend until smooth.
  4. Pour mixture into a parchment lined baking dish. I used an 8x8 dish .
  5. Bake for about 30-40 minutes.
  6. Please wait until the brownies have completely cooled before removing them from the pan and cutting into squares.


Recipe Notes

Please store these brownies in the fridge in an air tight container. They should last 7-10 days. They can also be frozen for longer storage. Enjoy!

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78 thoughts to “Quinoa Brownies (Vegan and Gluten Free)”

  1. Dear Melissa! Thanks so much for next amazing recipe! Today I'm doing your cauliflower with vinegar:) I have a question can I replace coconut oil with sth else? My husband hates the taste:(. Thank You!
  2. Holy cow these sound delish! From now on, whenever I make quinoa, I'm going to make extra to set aside, just for treats such as this. You're the best! Love your recipes, & thanks to you, I'm making lots of converts to healthy whole food eating. <3
  3. #1 These look delicious! I can't wait to try. #2 Your pictures always look so nice! #3 Do you think these would freeze well? I'm excited to make in preparation for school lunches.
  4. Was so excited to make these. Not sure what happened, my batter was too thick to blend in the blender. I had to add some water, just to make the batter mix. Did anyone else this problem?
    1. What kind of a blender do you have? My batter was thin enough to pour. Sorry they did not turn out for you. :(
        1. My batter was too thick, also. I used a Vitamix and it really labored. So I added about 1/3 cup of water and it did better. They're in the oven now!
  5. Melissa, are these cakey or fudgey? I'm torn between these and the zucchini version. I prefer fudgey. Both look good. :)
  6. Melissa, are these cakey or fudgey? I'm torn between these and the zucchini version. I prefer fudgey. Both look good. :)
      1. Thank you, Melissa. My RSS didn't forward your reply to me. Sorry about that. Really enjoying your flourless cookie recipes, too. Brilliant! :D
  7. These look great! Is there a sub for the almond butter? My son has all nut allergies and sunflower/sesame seeds so we can't sub those either. Would more coconut oil work?
  8. Made these this afternoon. They are incredibly delicious! I have a house full of kids and they think so as well! There won't be any left to store in the fridge! Thank you!
  9. Finally made these tonight and they did not disappoint! Even my picky husband who turns his nose up to all of my healthy food concoctions came back for seconds! Soooo good. Will definitely make again. Thanks!
  10. Melissa, you do know that you are a GENIUS don't you. These are amazing! Kids, family and friends loved them. I am thinking that these will be a staple in our house.
  11. I made these brownies last night. It was a yummy first attempt. I put them in a muffin tin so I have a corner piece every time and helps with portions. I also used a wand mixer which was easy to use. Super creative recipe. I have enjoyed reading all of your posts and recipes.
  12. Hi Melissa, I have been making these every week as my kids love them. In Australia maple syrup is very expensive and the schools are "nut free". With the help of the great comments you get on here, yesterday I replaced the maple with rice malt syrup and the nut butter with tahini. Great alternatives, taste pretty good, not as good as the original recipe, but I am sure it will pass the kids test!
  13. Hi Melissa! I don't happen to have applesauce on hand now...can I just it out or can you suggest any sub for it? Thanks! :))
  14. Do you think I could make it all in the blender and then freeze the batter before baking? Then when I want to bake them, I could take the batter out of the freezer and let it thaw and then bake?

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