Based on a recipe from Eating Well magazine, I adapted this for ingredients on hand– and personal preference. Quinoa flour is easy to make– grind quinoa in a clean coffee grinder– just remember that whatever amount of quinoa you start with, you will end up with more flour (one cup of whole grain quinoa equals almost a cup and a half of quinoa flour). I also chopped up 7 oz. of dark chocolate in the food processor which gave me more than a cup but my husband said, "There isn't such a thing as too much chocolate."
1/4 cup unsalted butter, softened
3/4 cup peanut butter
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup quinoa flour
1 teaspoon baking powder
1 cup chopped dark chocolate or chips
1/4 teaspoon salt, (optional)
Preheat oven to 350 degrees and spray an 8-inch square making pan with cooking spray. Beat butter and peanut butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar, and vanilla. Whisk quinoa flour, baking power, and salt (if desired). Mix the flour mixture into the wet ingredients until just combined and stir in the chocolate chips. Spread the batter evenly into the prepared pan.
Bake until toothpick inserted in center comes out with just a few moist crumbs– about 25 to 35 minutes. Do not overbake. Let cool in pan for 45 minutes. Cut into 24 squares.