Melt the butter over a high heat in a large pan, and allow it to turn brown. Brown it a little more than you would for a sauce - there should be flecks of dark brown, the colour (overall, when looking in) should be dark brown, but it should smell nutty, rather than burnt.
Use the double boiler method, or your preferred method, melt the chocolate.
Once the butter is done to your liking, remove it from the heat and allow it cool a little. Once it has, pour it over the chocolate, add the teaspoon of sea salt and vanilla bean paste, and mix well to combine completely. Set aside.
In your stand mixer (you can do it by hand, although I didn't attempt it because I'm a pampered Kitchenaid user) whisk together the white and brown sugar and two eggs, until they completely lighten in colour. You're looking for the colour of sand, or thereabouts. They should be thicker and a little bit foamy. Once this has happened, pour in the chocolate butter mixture (it shouldn't be too hot by now) and allow it to combine completely.
In a bowl, quickly mix together the cocoa, quinoa flour and baking powder. Lower the speed of the mixer to low (to prevent a cloud of cocoa) and add the cocoa flour mix, generous tablespoons at a time. Continue until this is all incorporated.
Transfer the mixture to the fridge for half an hour. Much longer and it will solidify completely, and be hard to scrape out. Once the time is nearly up, preheat the oven to 180 degrees Celsius.
Line a baking tray with baking paper, and once the cookie dough is ready, spoon rough tablespoons (4 at a time) onto the baking tray. Place them in the oven for 5 minutes.
After the 5 minutes, remove the cookies from the oven, and slam them (gently but not too gently) onto the floor or the oven racks. This creates the little ripple cracks in the surface. Return to the oven for an additional 5-10 minutes - 5 if you want super gooey cookies, 10 if you'd prefer them firmer.
Gently transfer to a cooling rack and to cool and harden a lil before eating. You can eat them warm but the fresher they are outta the oven, the harder they are to pick up. They might come out of the oven a little bit puffy - they should shrink as they cool, but if they're particularly puffy, you can gently press down on them with the palm of your hand. This has the added bonus of bringing bits of molten brownie up to the surface. HELLO. Sprinkle with a little extra salt before serving, if you're into it.