• Preheat the oven to 180C/356F. Line two baking trays.

To brown the butter:

• Place the butter in a small saucepan over a low-medium heat. Stir intermittently for a few minutes – the butter should start to bubble and then flecks of brown appear on the surface. Keep going until the flecks are dark brown before removing from the heat.
• Weigh the melted browned butter to ensure you’ve cooked off enough liquid – it should weigh 60g or thereabouts. A number a little over is fine, but if it’s significantly under, add a little fresh butter to make up the number.
• Place the brown butter in a heat proof bowl.

To make the brownie cookies:

• 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.

To bake:

• Using two spoons, scoop roughly 1 1/2 tablespoons of batter per cookie onto a lined baking tray, leaving a little space for spread. I like to spoon six medium – large cookies per sheet.
• Sprinkle each cookie with a little sea salt and place both trays into the oven. Cook for 7-10 minutes or until the tops are crackly but the cookies are still soft. Swap the trays, and continue to cook for an additional 7-12 minutes. All up, the cookies should be in the oven around 15-20 minutes, depending on how done you like them. You can judge this by how done you like traditional brownies.
• Once cooked to your liking, remove from the oven and allow to cool and firm up on the baking tray. You won’t be able to pick them up instantly – they solidify as they cool.
• For best, chewiest results, allow the cookies to cool completely before eating.
• Sugar draws moisture from the air, so for best results store uneaten cookies in an airtight container in the fridge.