Half fill the small saucepan you used for the brown butter with water and place it on a medium heat. Place the heat proof bowl with the added brown butter on top of the saucepan, ensuring the water doesn’t touch the bottom of the bowl.
Add the chocolate to the bowl and stir intermittently until it is completely melted. Remove from the heat and set aside.
While the chocolate is melting, add the caster sugar and eggs to the bowl of the kitchen mixer. Using the whisk attachment, beat for 7 minutes on a medium-high speed until light and kind of fluffy. This helps create lift and a shiny meringue-like top.
While this is happening, whisk together the cocoa, quinoa flour, baking powder and salt in a small bowl.
Once the egg mixture is sufficiently lightened in colour, lower the speed of the mixer and pour in the melted chocolate while the motor is still running. Use a spatula to get every last bit.
Once the chocolate has fully incorporated, lower the speed of the mixer and add in the flour cocoa mix. Stop and scrape down the sides of the bowl with a spatula as necessary.
The batter should fall off the whisk attachment in thick ribbons. It is thick, but still thinner than a traditional cookie dough – you’ll need to use spoons to assemble.