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
- 1/2 cup dark chocolate chips (3oz) I recommend 60-70% dark chocolate
- 1/4 cup coconut oil (50g)
- 1/3 cup buckwheat flour (52g)
- 1/4 cup cocoa powder (22g)
- 1/3 cup coconut sugar (53g)
- 1 tsp instant coffee (optional)
- 1/4 tsp salt
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
- 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.
- Pour the wet mixtures into the large bowl with the dry ingredients. Combine with a spatula until just mixed. Do not overmix*
- Pour the brownie batter into your lined loaf pan and spread it out in 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.
- Store leftovers in an airtight container in the fridge, up to one week.
Notes
*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.