These gluten-free, vegan buckwheat brownies have a satisfying, fudgy texture. They’re easy to make and delicious. These buckwheat flour brownies are a must-try if you love nutrient-packed desserts!

Ingredients and Substitutions

If you haven’t tried baking with buckwheat flour yet, these brownies are an easy way to get started. Buckwheat flour is a gluten-free flour made from ground buckwheat groats. It has an earthy, slightly sour, nutty flavor. Buckwheat flour works well in all sorts of baked goods, such as cookies, cakes, and of course, these yummy gluten-free vegan brownies.

There are two types of buckwheat flour: light and dark. I used dark buckwheat flour in these brownies, which gives them an earthier flavor, but either type will work well in this recipe.

Almond butter adds structure and richness to these brownies. You can substitute any type of nut butter or seed butter you prefer. Just make sure it doesn’t contain any added sugar, or the end result might be a little bit too sweet.

I sweetened these vegan brownies with maple syrup. You can substitute agave nectar if you prefer.

I like to use chopped dark chocolate when making these brownies, but chocolate chips work too.

Ground flaxseed acts as a binder in these brownies. You can omit it if necessary, but the texture will be a bit crumblier in that case and not quite as fudgy.

How to Make Buckwheat Brownies

Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the chopped dark chocolate or chocolate chips to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat (alternatively you can melt the chocolate in the microwave for 20-second intervals, stirring between each, until melted).

Add the melted chocolate, almond butter, maple syrup, cocoa powder, cold water, vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.

Wet ingredients for brownies in a glass mixing bowl with a whisk.

Add the buckwheat flour and ground flaxseed, then use a spoon to stir to combine.

Buckwheat brownie batter in a glass mixing bowl.

Transfer the brownie batter to an 8-inch square baking dish lined with parchment paper. Wet your hands with cold water, then use your fingers to press the brownie batter into an even layer.

Raw brownies in a baking dish lined with parchment paper.

Bake at 350 degrees Fahrenheit for 25 minutes. Be sure to let the brownies cool to room temperature before slicing and serving.

Buckwheat chocolate brownies on a white plate.

Storage and Freezing

Store these buckwheat flour brownies in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.

Optional Additions

Optional additions for these brownies include 1/2 cup of chopped walnuts or pecans.

More Buckwheat Flour Recipes to Try

This gluten-free buckwheat bread is delicious and easy to make.
These buckwheat cookies are chewy with crispy edges.

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