SEATTLE —
Puffed Quinoa Brown Sugar Brownies with Persimmon
Makes a sheet tray
Ingredients:
- 285g (1 cup + 1/4 cup) butter
- 675g (3 cup) brown sugar
- 750g (4 cup + 1/4 cup) dark chocolate chips
- 8 eggs
- 140g (1 cup + 2 tablespoon) quinoa flour
- 6g (1 teaspoon) salt
- 4-6 persimmons, very ripe
- 200g (3 cup) puffed quinoa
- Maldon Salt for sprinkling
Directions:
- Fill a small sauce pot with half inch of neutral oil like Grapeseed bring to 350 degrees. Drop in quinoa and allow to puff for 15-30 seconds. Remove with a strainer and place on a paper towel to drain. Set aside.
- Preheat oven to 350 degrees.
- Fill a small sauce pot with two inches of water and put a medium bowl on top to create a double boiler. Add butter and dark chocolate, place over medium heat until melted. Set aside.
- In a stand mixer with the whisk attachment add eggs, brown sugar and salt. Beat for 5-6 minutes until light, fluffy and sugar has dissolved.
- Remove form stand mixer and use a spatula to fold chocolate butter mixture in gentle until incorporated. Scrape the spatula against the sides of the bowl and bring through to the center.
- Next fold in the quinoa flour until just combined. Lightly dust half the flour over your mixture, fold. Dust remaining flour and finish folding.
- Pour into a prepared sheet tray that’s been lined with parchment paper and lightly sprayed with baking spray. Scoop persimmon flesh and dollop throughout brownie. Sprinkle with puffed quinoa.
- Bake for 30-35 minutes or until the center is just set. Sprinkle with Malden salt. Let cool to room temperature, slice and enjoy.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.