Buckwheat Brownies Recipe

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This gluten-free, vegan buckwheat brownies recipe is fudgy and delicious. These decadent chocolate buckwheat flour brownies are quick and easy to make.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 171.8kcal

Author: Jennifer Bell

Equipment

8-inch baking dish
Parchment paper

Ingredients

1/2 cup chopped dark chocolate or chocolate chips
1/2 cup creamy almond butter (or substitute any type of unsweetened nut butter or seed butter you prefer)
1/2 cup maple syrup
1/4 cup cold water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup buckwheat flour
2 tablespoons ground flaxseed

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add 1/2 cup 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, 1/2 cup creamy almond butter, 1/2 cup maple syrup, 1/4 cup cocoa powder, 1/4 cup cold water, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a large mixing bowl, then use a whisk to mix well.
Add 1/2 cup buckwheat flour and 2 tablespoons ground flaxseed, then use a spoon to stir to combine.
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.
Bake for 25 minutes.
Let the brownies cool to room temperature before slicing and serving.

Notes

Store these 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 include 1/2 cup of chopped walnuts or pecans.

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