Healthy Buckwheat Brownies (Refined Sugar Free)

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These healthy buckwheat brownies are rich and fudgy with a delicious dark chocolate flavor. They're made with buckwheat flour, sweetened with coconut sugar, gluten free and dairy free.

I've been on a brownie kick lately and I just can't get enough of these healthy buckwheat brownies. I tested them many, many times to perfect their rich, fudgy texture and decadent flavor. And I can tell you now, no one in my family was complaining!

Even for those that don't like the flavor of buckwheat flour (ie my oldest son), these brownies are a hit. You can't taste the buckwheat in these brownies.

This healthy buckwheat brownie recipe has a rich, dark chocolate flavor and fudgy texture. They are soft and tender at room temperature, but harden in the fridge, making them even more fudge-like (which I love).

Why You'll Love these Buckwheat Brownies

gluten free - made with buckwheat flour
dairy free - no butter, milk or cream
refined sugar free - sweetened with coconut sugar
nut free - perfect for those with nut allergies
small batch - the perfect size for a small gathering or family dessert

Top down view of buckwheat brownies on cutting board.

Ingredients

You can find the full recipe for these buckwheat brownies in the recipe card below, but here's a list of what you'll need:

melted dark chocolate - I recommend using 60-85% dark chocolate
buckwheat flour - I like Anthony's buckwheat flour. It's super fine, light in color and has a less earthy flavor compared to other brands I've tried.
cocoa powder - for a richer chocolate flavor
salt - brings out more flavor
palm shortening - the best replacement would be butter or coconut oil
coconut sugar - to sweeten the brownies. Any granulated sugar will work as a replacement.
egg + egg yolk - to bind the ingredients and give the brownies structure
vanilla extract - for flavor

Ingredients needed to make gluten free buckwheat brownies.

How to Make Buckwheat Brownies

For these brownies, you'll need two mixing bowls, a whisk, spatula, parchment-lined loaf pan and the required ingredients. Here are the steps:

First, preheat your oven to 350 degrees F. Line a loaf pan with parchment paper and set aside. (I used a 9x5 inch loaf pan, but 8x4 inch would work too.)
In a small mixing bowl, combine the buckwheat flour, cocoa powder and salt.

In a large bowl, combine the coconut sugar, shortening, egg, egg yolk and vanilla.

Pour the wet mixture into the dry mixture and whisk until well combined.

Fold the melted chocolate into the batter and mix until combined.

Spread the batter into your lined loaf pan.

Place the brownies in your oven and bake at 350 degrees for 20 minutes.
After baking, let the brownies cool in the pan to room temperature. Make sure they are fully cooled before cutting. Personally, I love letting the brownies sit overnight in the fridge before cutting (they have a fudgier texture).

Storage

Store any leftover brownies in a sealed container in the fridge, up to one week. For longer storage, place in an airtight bag and store in the freezer, up to one month.

Frequently Asked Questions

What's the best swap for shortening?

You can replace palm shortening with butter or coconut oil. I have tried both and had good results.

Can these brownies be made without eggs?

Eggs are required for this buckwheat brownie recipe. If you're looking for an egg free brownie, try either my tahini brownies or beet brownies.

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