• Bring water and quinoa to a boil.
• Cover and reduce heat to a simmer.
• Cook for 12-15 minutes until water is absorbed.
• Add salt and set aside. Preheat oven to 350 degrees.
• In a large bowl, whisk eggs until frothy.
• Add stevia and extract together with eggs.
• In a food processor combine quinoa, cocoa powder, milk, flax seed and chocolate chips.
• Process until combined well then add egg mixture, baking powder and process again.
• Pour mixture into 24 mini muffin cups.
• Bake for 20 minutes.
• Cool slightly then loosen edges with a knife.
• Remove and cool on a wire rack.
• Once cooled add sugar free chocolate ganache.

Ganache

• Heat cream, vanilla extract, and stevia over low heat in a sauce pan.
• Once it comes to a gentle boil turn off heat and whisk in cocoa powder until smooth.
• Pour over brownie bites or as a chocolate syrup over ice cream.
• Allow to set before serving or storing in airtight container.