Healthy Buckwheat Brownies (Refined Sugar Free)

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 Healthy 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

Ingredients

Here's what you need to make these gluten free buckwheat brownies:

• dark chocolate chips - I recommend using 60-70% dark chocolate.
• coconut oil - the best replacement would be butter or a vegan butter
• 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
• coconut sugar - to sweeten the brownies. Any granulated sugar will work as a replacement.
• instant coffee (optional) - I like using Four Sigmatic's organic mushroom coffee. It brings out a richer chocolate flavor, but may be omitted.
• salt
• egg + egg yolk
• vanilla extract

How to Make Buckwheat Brownies

For these brownies, you'll need two mixing bowls, and a small saucepan or dish for melting the chocolate and oil, a whisk, spatula, parchment-lined loaf pan and the required ingredients.

First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.

Place the dark chocolate and coconut oil in a small saucepan. Melt on the stovetop, over low heat, stirring frequently. (Or melt it in a microwaveable dish in the microwave at 30 second intervals.) Once melted, set aside.

In a large mixing bowl, combine the buckwheat flour cocoa powder, coconut sugar, instant coffee and salt. In a separate, smaller bowl, whisk together the egg, egg yolk and vanilla.

Now to combine all the ingredients! Pour the wet mixtures into the large bowl with the dry ingredients. Combine with a spatula until just mixed. It is super important not to overmix the batter. Overmixing will result in a strange brownie texture. They'll still taste great, but will not look pretty and the texture will be different.

Pour the brownie batter into your lined loaf pan and spread it out into a nice even layer.

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 the brownies after a night in the fridge. They're easier to cut after chilling too.

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

More Healthy Recipes Using Buckwheat Flour

• Gluten Free Buckwheat Rolls
• Buckwheat Cookies
• Mini Pumpkin Muffins with Buckwheat Flour
• Vegan Buckwheat Pancakes

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