I ran into quinoa brownies in a supermarket in Lima while I was on vacation. This was the first time I tried them and they were actually really nice, just a bit dry. This is why I was tempted to make another version of it, so I bought some quinoa flour and brought it home with me. This is a healthier, gluten free, version of blondies. I substituted half of the butter for apple puree, plus added a bit extra to keep the blondies moist. My mother in law was kind enough to bring me a lot of vanilla beans from her trip to Indonesia. So I decided to use it for this recipe instead of using vanilla extract. Make sure not to overcook them in the oven, to prevent them from getting dry.
You can find quinoa flour in any health store or you can make you own, just by grinding raw quinoa in a clean coffee grinder.
2 tablespoons of unsalted butter, softened
5 tablespoons of apple puree
¾ cup of peanut butter
2 large eggs
¾ cup packed light brown sugar
1 teaspoon of vanilla extract or half of the seeds of a vanilla bean
¾ cup quinoa flour
1 teaspoon baking powder
¼ teaspoon salt
60 grams bitter chocolate, chopped
Preheat the oven to 180C or 350F. Grease with butter a medium square baking pan and line the bottom with parchment paper.
Beat the butter, apple puree and peanut butter in a mixing bowl with an electric mixer until creamy. Beat in the eggs, brown sugar and vanilla. Whisk in the quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in the chopped chocolate. Spread the batter evenly into the prepared pan
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it. About 20 minutes. Let it cool in the pan for an hour before cutting into little squares. If you like, dust with icing sugar.