Gluten-Free Buckwheat Flour Brownies

5 from 15 votes

Gluten-Free Buckwheat Flour Brownies

These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice cold milk. In the big wide world of brownie recipes, you have three texture options: chewy, cakey or fudgy. These brownies are fudgy! In my opinion, fudgy really is the best brownie texture. This recipe is sweetened with only coconut sugar and semi-sweet chocolate chips.

Prep Time25

Cook Time35

Total Time1

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Servings: Brownies

Calories: 253kcal

Author: Christy Faber

Equipment

8x8 Baking Pan

Ingredients

Dry Ingredients

½ cup buckwheat flour
½ teaspoon sea salt
1 tablespoon unsweetened cocoa powder
½ cup chocolate chips

Wet Ingredients

1 cup melted butter
1 cup chocolate chips to melt
2 large eggs at room temperature
1 cup coconut sugar
¼ cup brewed coffee

Instructions

Preheat the oven to 350 degrees F and prepare an 8x8 inch pan by lining with parchment paper or brushing with butter.
In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.
½ cup buckwheat flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon sea salt
In a medium saucepan, melt butter and 1 cup of chocolate chips together.
1 cup melted butter, 1 cup chocolate chips
In a medium size bowl, whisk eggs and coconut sugar together and then add the brewed coffee and mix again. Add in the melted butter and chocolate when it has cooled slightly.
2 large eggs, 1 cup coconut sugar, ¼ cup brewed coffee
Combine dry ingredients with wet ingredients and stir until no dry clumps remain. Stir in ½ cup of chocolate chips.
½ cup chocolate chips
Pour brownie batter into the prepared 8x8 inch pan. Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.

Notes

- To measure flour correctly for perfect brownies, fluff the flour with a spoon or whisk. Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim. Level off the excess flour with a straight-edged implement, like a knife.

- Coffee enhances the flavor of chocolate, but if you don't have brewed coffee on hand, you can dissolve a teaspoon of instant coffee or espresso powder in hot water.

- My favorite way to have brownies is with a nut or seed butter swirl.
  To add a swirl: In a small bowl stir together 6 tablespoon of tahini, 2 tablespoon maple syrup and a pinch of salt. Drop 6 equally placed dollops of the tahini mixture on the brownie batter. Using a chopstick or a thin utensil, slowly swirl the tahini mixture around to create a beautiful swirl pattern on the brownies.

- Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to achieve clean, neat slices. For cleaner cuts, you can refrigerate the brownies for a short while before slicing.

Nutrition