Half fill the small saucepan you used for the brown butter with water and place it on a medium heat. Put a metal or heatproof bowl on top of the saucepan, ensuring the water doesn’t touch the bottom of the bowl.
Add the chocolate to the saucepan 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 and whisk for 7-10 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 light and fluffy, lower the speed of the mixer and pour in the chocolate mixture while the motor is still running. Use a spatula to get every last bit. It shouldn’t be hot, but it shouldn’t be completely cool either. Lukewarm but molten is the aim of the game.
Once the chocolate has fully incorporated, spoon in the flour mixture (while the mixer is on a very low speed), letting each spoon mix in before adding more. Stop and scrape down the sides of the bowl with a spatula as necessary.
Once the flour has been incorporated, turn the mixer off briefly to add the vanilla bean paste. If you don’t turn it off, the vanilla paste tends to get tangled in the whisk attachment. Continue mixing until combined.
The batter thick, but still slightly thinner than a traditional cookie dough – you’ll need to use spoons to assemble.