Buckwheat Brownies

Buckwheat brownies are made with cocoa powder and chocolate chips and turn out rich and fudgy. They're easy to make from scratch and happen to be gluten free!

Prep Time 10

Cook Time 20

Total Time 30

Servings squares

Author Heather

Ingredients

½ cup (113 g) unsalted butter melted
½ cup (100 g) granulated sugar
¾ cup (160 g) light brown sugar
2 teaspoons vanilla extract
2 large eggs room temperature
¾ cup (90 g) dark buckwheat flour
½ cup (42 g) natural cocoa powder
½ teaspoon salt
½ cup (90 g) mini chocolate chips

Instructions

Preheat oven to 350℉.
Grease an 8x8 square baking pan or line with parchment and set aside. If lining pan, leave some hanging over the edges to easily pull brownies from the pan once cooled.
In a large mixing bowl, add melted butter, granulated sugar, brown sugar, and vanilla, stirring to combine.
Add eggs and stir until completely incorporated.
In a separate bowl, add buckwheat flour, cocoa powder, and salt. Whisk to remove clumps.
Slowly stir dry ingredients into wet ingredients until combined. Scrape down the sides of your bowl.
Stir in chocolate chips.
Pour into your prepared 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
Bake for about 20-24 minutes, or until brownies look set across the top. To test for doneness, insert toothpick into the center of the pan. If it comes out with wet batter, the brownies need more time. Once the toothpick comes out with a few crumbs, the brownies are done.
Place pan onto a wire rack and allow to cool completely before slicing.

Notes

Storage: Brownies will keep for 3-5 days at room temperature or up to 3 months in the freezer.
Mix-ins: Optionally, add ½ cup of chopped walnuts or pecans.
Doubling: This recipe can be doubled and prepared in a 9x13 pan. Baking time may increase by 5 minutes or more.
Cocoa powder: Natural cocoa powder can be substituted with Dutch cocoa powder if desired.

Nutrition