Description
These healthy buckwheat brownies are made with buckwheat flour and sweetened with coconut sugar (refined sugar free). They're rich and fudgy - a delicious gluten free and dairy free dessert.
Ingredients
Scale
- 1/4 cup buckwheat flour (30g)
- 1/4 cup cocoa power (22g) sifted, spooned & leveled
- 1/4 tsp salt
- 1/2 cup coconut sugar (95g)
- 1/3 cup palm shortening, melted (or butter)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips, melted (60-85% dark)
Instructions
- 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 works too.)
- In a small mixing bowl, combine the buckwheat flour, cocoa powder and salt.
- In a large bowl, whisk together 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).