Preheat oven to 350°. Lightly grease an 8x8 baking pan.
In a saucepan over medium low heat, stirring constantly, melt until smooth:
1/2 C butter
1 C semisweet chocolate chips
Remove from heat and add:
1 t instant espresso
Cool 10 minutes.
In a bowl, whisk together:
1/2 C brown sugar
1/2 C sugar
3 large eggs
1 t vanilla
Whisk in chocolate.
Slowly add in:
3/4 C flour (gluten free: quinoa flour or other)
1/2 t salt
Fold in:
1 C cooked quinoa
Pour into pan and bake 35 minutes or until a toothpick inserted in the middle comes out clean.
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