How to Make Gluten-Free Buckwheat Brownies - A Step-by-Step Guide

Are you looking for a delicious gluten-free dessert option that doesn't compromise on flavor? Look no further than these indulgent Gluten-Free Buckwheat Brownies! Made with nutrient-dense buckwheat flour, these brownies are not only incredibly rich and decadent, but they also cater to those with gluten sensitivities or allergies. Whether you're a seasoned baker or just starting out in the world of gluten-free baking, this recipe is sure to become a staple in your dessert repertoire.

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Ingredients

  • 4 ounces semisweet baking chocolate, chopped
  • ¼ cup unsalted butter
  • ½ cup white sugar, or more to taste
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buckwheat flour
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 pieces

  • Preheat the oven to 350 degrees F (175 degrees C) on convection heat. Grease an 8x8-inch baking dish.
  • Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Pour chocolate mixture into a large bowl and stir in sugar. Cool slightly, then beat in eggs, 1 at a time. Stir in vanilla extract.
  • In a separate bowl, mix buckwheat flour, baking soda, and salt together. Add to chocolate mixture, stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Let cool completely before slicing.
  • Nutrition

    148 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 41mg
    • Sodium: 77mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 3g
    • Calcium: 18mg
    • Iron: 2mg
    • Potassium: 129mg