There used to be a popular meme of some funny guy (it might have been Zach Galifinakis actually??) and the words "I pronounce quinoa better than anyone else". That was like 5 years ago when quinoa was super cool and new. 5 years after something becomes super cool and new is when I start getting really into it. Like skinny jeans, remember how weird it felt the first time you put on skinny jeans? I put a pair on and took them right back off SO many times before I finally said YOU CAN DO THIS and wore them outside.
And now look at us, back to wearing cropped flares like its 1999 and our moms had some Kohls Cash to burn .
I didn't like quinoa at first because I thought it tasted like bugs and I was self conscious of my pronunciation. Like Worcestershire. I once chose to use Worcestershire as an ingredient in a recipe segment on local TV. That means I had to say the damn word live...who do I think I am? I actually pronounced it correctly...at least I remember it that way (wor-chest-er-uh-sher?) .
Now I'm pretty much fine with quinoa. Especially when it somehow makes these unbelievable cake brownie things. I have a pretty firm grasp on food science from that one 7 AM class I slept through in college, but these just boggle the mind. Pretty much any time I make quinoa, I make 2 cups extra just so I can make these (this? I can't decide if it's a cake or brownies 🤔).
Ummmmm someone tell me how you're supposed to rinse quinoa? It says right there on the package "rinse thouroughly before cooking". BUT HOW THOUGH? Even the tiniest mesh colander lets the beads slip through the cracks. Ideas?? I usually just skip that part and run it all covered in quinoa dust #badass.
So break out your leftover quinoa and make these. You don't have to tell anyone what's in them, then you won't accidentally pronounce it qwin-oh-ahhhh like a certain mother I know and love.
These are great both with and without the frosting. Makes one 9 x 13" pan.
2 cups quinoa, cooked and cooled
1/3 cup milk
1 teaspoon vanilla
6 tablespoons butter, melted and cooled
3/4 cup sugar (I've also made with 1/2 cup sugar and the result was good!)
1 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can full fat coconut milk or 2 cups heavy whipping cream
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13" pan with parchment paper.
In a food processor, combine quinoa, milk, eggs, vanilla and butter and blend until very smooth.
In a medium mixing bowl, combine cocoa, sugar, baking powder, baking soda, and salt. Whisk to combine and then add to food processor. Pulse until incorporated.
Pour into parchment lined pan and bake for about 20 minutes, until a fork comes out clean.
For icing, combine chocolate chips with coconut milk or heavy cream in a saucepan and heat over low until melted, stirring frequently. Alternately, combine in a microwave safe bowl and heat until melted. Move to refrigerator and chill completely. Remove from fridge and beat with hand mixer or in stand mixer with whisk attachment until soft peaks form.