Gluten-Free Buckwheat Brownies (Print Version)
Fudgy gluten-free brownies with buckwheat flour, coconut sugar, and chocolate.
# Ingredients:
→ Dry Ingredients
01 -
½ cup buckwheat flour
02 -
½ teaspoon sea salt
03 -
1 tablespoon unsweetened cocoa powder
04 -
½ cup chocolate chips
→ Wet Ingredients
05 -
1 cup melted butter
06 -
1 cup chocolate chips (for melting)
07 -
2 large eggs at room temperature
08 -
1 cup coconut sugar
09 -
¼ cup brewed coffee
# Steps:
01 -
Preheat the oven to 350°F (175°C) and prepare an 8x8 inch pan by lining with parchment paper or brushing with butter.
02 -
In a small bowl, stir together buckwheat flour, unsweetened cocoa powder, and sea salt.
03 -
In a medium saucepan, melt the butter and 1 cup of chocolate chips together over low heat.
04 -
In a medium bowl, whisk together eggs and coconut sugar. Add brewed coffee and mix again. When slightly cooled, add the melted butter and chocolate mixture.
05 -
Fold the dry ingredients into the wet ingredients and stir until no dry clumps remain. Stir in ½ cup of chocolate chips.
06 -
Pour the brownie batter into the prepared 8x8 inch pan. Bake for 35-40 minutes or until the middle is set and a toothpick comes out clean.
07 -
Allow the brownies to cool completely in the pan before cutting into slices. For cleaner cuts, refrigerate the brownies briefly before slicing.
# Notes and Tips:
01 -
To ensure accurate measurements, fluff the buckwheat flour before spooning it into the measuring cup and leveling it off.
02 -
Brewed coffee enhances the chocolate flavor. If unavailable, dissolve 1 teaspoon of instant coffee or espresso powder in hot water as a substitute.
03 -
For a nutty twist, add a tahini swirl before baking by combining 6 tablespoons of tahini, 2 tablespoons of maple syrup, and a pinch of salt. Swirl over the batter using a thin utensil.
04 -
Cooling the brownies fully ensures they set properly and allows for clean slicing.