Slow Cooker Quinoa Brownies

Prep Time 5 min Cook Time 2 hr Serves 9 large squares or 18 small squares     adjust servings

Cook these delicious brownies while you are not even home!


  • 1 1/2 cups cooked quinoa
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 2 flax eggs (real eggs will work too)
  • 3/4 cup peanut butter (or nut butter of choice)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1/2 cup chocolate chips
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt

For the peanut butter swirl

  • 1/2 cup peanut butter
  • 2 T almond milk (or milk of choice)


  1. Combine all the brownie ingredients in a blender and blend until smooth.
  2. Line your slow cooker with parchment paper. Make sure you have a little going up the sides as well.
  3. Pour the batter into the parchment lined slow cooker .
  4. To make the peanut butter swirl topping, melt the peanut butter and almond milk in a small sauce pan on medium heat. Just mix until you have a loose enough consistency to swirl on top.
  5. Swirl the peanut butter mixture on top. I used a thin spatula .
  6. I cooked the brownies on low for about 2 hours and they turned out great. The cooking time may vary depending on your slow cooker. I could tell it was done when I felt the top spring back a little.
  7. Once the brownies are done, lift them out by the edges of the parchment paper.
  8. I used a pizza cutter to slice mine into small bars.
  9. Store in the fridge. They should last at least a week. You can also freeze them for longer. Enjoy!


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