Buckwheat Flour Brownies (Gluten-free)

Made with nutrient-packed buckwheat flour, these gluten-free buckwheat brownies offer a healthier twist without sacrificing flavor. Creamy peanut butter enhances their texture, making them super fudgy, while a sprinkle of salt flakes adds a contrast that perfectly balances their sweetness. These brownies are so good, it’s hard to stop at just one!

I have experimented with countless variations of the classic brownies. I made beetroot brownies, chickpea brownies, and sweet potato brownies. However, I couldn’t stop there. I wanted to develop a gluten-free recipe for brownies that wouldn’t require a food processor and would be easy to make so that I have a to-go easy recipe for when I want to make brownies.

Mission succeeded! These Buckwheat Brownies are among the easiest brownie recipes I have made, but they are still full of flavor, richness, gooeyness, and nutrients.

Although I love my buckwheat breakfast bowl and banana bread, I still get excited when I succeed in adding buckwheat to other recipes. Now, when I am planning to make brownies, I am reaching for the buckwheat flour in my pantry!

Why is this the perfect brownie recipe?

• Completely gluten-free
• Plant-based & vegan
• Full of nutrients, such as fiber, protein, and even omega 3s from the flax seeds
• Fudgy, gooey, and rich
• Easy to make
• It’s versatile: add nuts, seeds, or chocolate chips.

Ingredients & substitutions for the Buckwheat Brownies

Melted coconut oil – I used coconut oil for these brownies. However, I also tried using melted vegan butter and the results are pretty much the same.

Flax eggs – To make one flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. If you don’t have flaxseeds, chia seeds work just as well following the same ratio and method. You can also use normal eggs if you want.

Plant milk – Any non-dairy milk will work well here.

Peanut butter – The reason I am adding peanut butter to my brownies is because it makes them super fudgy and gooey. If you’re not a fan of peanut butter or have an allergy, don’t worry—almond butter or cashew butter are great alternatives. For a nut-free option, sunflower seed butter works just as well and keeps the brownies gooey, although the taste might vary a little.

Sugar – Any type of granulated sugar will work well for these brownies: brown sugar, white sugar, or even coconut sugar if you prefer a more natural option.

Buckwheat flour – I love using this type of flour because it acts just as if it’s normal all-purpose flour but it has more fiber and other minerals and vitamins. Plus, it’s gluten-free.

Cocoa powder – Cacao or cocoa powder works great for these brownies. However, I prefer cocoa powder because the taste of it is less bitter.

Salt – In this recipe, I am using salt to add in the brownies, and on top of the brownies. Although it might seem like an ingredient you could easily skip, please don’t. Salt works so well with cocoa, intensifying the chocolate flavor and balancing the sweetness in the brownies. A pinch of salt in the batter brings out the depth of the cocoa, while a light sprinkle of flaky sea salt on top creates a contrast with the rich, fudgy texture, plus adds a little crunch.

How to make the Buckwheat Brownies?

Melt the coconut oil – Start by melting your coconut oil in a small saucepan. Remove from the stove and let it cool slightly.

Make the flax eggs – Next, in a large bowl, add your ground flax seeds and water. Combine and let it sit for 5 minutes to thicken.

Add the wet ingredients – Next, add the wet ingredients in the same bowl, including the sugar (peanut butter, melted coconut oil, plant milk, and sugar). Give it a good stir.

Add the dry ingredients – Then, add the rest of the ingredients in a sieve – buckwheat flour, cocoa powder, and salt. Sieve in the same bowl and then mix everything. Do not overmix.

Bake – Pour the batter into a baking dish lined with parchment paper and bake at 175C/350F for 25-30 minutes. Let it cool before cutting, as it will firm up while cooling down.

Tips for successful brownies

• Use quality cocoa powder. To “hide” the taste of the nutty buckwheat, it is best to use quality cocoa powder.
• Don’t skip the salt. As I said above, salt will ensure the balance of flavors as well as will enhance the cocoa taste. The salt flakes on top will also give the brownies a little crunch.
• Sieve your dry ingredients. Cocoa and buckwheat flour can be lumpy, therefore sifting it will ensure the dry ingredients are as smooth as possible.
• Don’t overbake. You might think the brownies are not done yet and leave them for longer. However, this might end up with dry brownies. They will firm up while they cool down, remember that.