Double chocolate buckwheat brownies, made with cocoa and dark chocolate, are a rich, fudgy, gluten-free treat that will satisfy any chocolate craving!
This post was first published May 5, 2014 and was last updated July 2, 2020.
Do not – I repeat – DO NOT make these gluten-free double chocolate buckwheat brownies if you like cakey brownies! Made with cocoa, dark chocolate, and buckwheat flour, these are unbelievably rich fudgy brownies.
What’s The Best Chocolate For Baking Double Chocolate Buckwheat Brownies?
I’m a milk chocolate fan, however, I tested this recipe with milk chocolate, semi-sweet chocolate, and dark chocolate to find out what works best. Each batch of brownies was similar in texture, with a rich, dense, chew, but dark chocolate yielded the best flavour, with the most depth. Choose dark chocolate that’s at least 70% cocoa for the most decadent buckwheat brownies.
Making Buckwheat Brownies From Scratch
Except for maybe the buckwheat flour, you probably have everything you need to make these double chocolate buckwheat brownies in your kitchen right now. Other than melting the chocolate in a double boiler (see instructions below) these buckwheat brownies can all be mixed in one bowl. Hassle free! They take a little bit longer to make than a boxed mix but they are so worth it!
Baking With Buckwheat Flour
I’ve been experimenting with baking with buckwheat flour, oat flour, and almond flour for the last year. I made a delicious buckwheat cheddar quiche crust, and a tasty nectarine blueberry crisp with rice flour topping. Also, I make homemade oat flour pancakes every Sunday morning. Of all alternative flours, we love the nutty flavour of buckwheat flour. We aren’t a gluten-free household, however, it’s nice to know we also get a little nutrition boost from buckwheat flour recipes.
Substituting Buckwheat Flour For All-Purpose Flour
Buckwheat flour is made from grinding the seeds of the buckwheat plant and is not related to wheat. Because buckwheat flour is gluten-free, it doesn’t have the same lift and stretch as wheat flour, which contains gluten.
For 100% buckwheat flour recipes try sticking to cookies, crisps, or fresh noodles. If baking cakes, muffins, or breads you may need to mix the buckwheat flour with other flours and rising ingredients like baking soda or powder to get a proper lift.
Using A Double Boiler To Melt Chocolate
A double boiler is my favourite method to melt chocolate (and even marshmallows for Rice Krispie squares). A double boiler takes longer to melt ingredients than placing them directly in a pot, however, because the heat is more gentle, the risk of scorching ingredients in a double boiler is practically non-existent. Chopping chocolate into small bits will reduce the time it takes to melt.
A double boiler consists of three components:
- A Deep Pot – You need a pot that can hold an inch or two of gently boiling water and still have room for a heatproof vessel to sit on top without touching the water.
- A Heatproof Vessel That Sits Snugly On Top Of The Pot Without Touching The Water – I use a basic 6-quart pot, with a large metal mixing bowl sitting on top.
- Water – Add an inch or two of water to the pot and bring it to a boil. Reduce the heat so that water still simmers vigorously. Place your heatproof vessel on top of the pot, making sure it fits snugly, then add your chocolate to the bowl to melt. The bottom of the bowl should not touch the water. The heat of the steam from the simmering water is what will melt your chocolate.
More Chocolate Recipes You Might Enjoy:
- 3/4 cup buckwheat flour
- 2 tablespoons cocoa
- 1/2 teaspoon salt
- 6 ounces dark chocolate
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350ºF. Grease a square 8x8-inch baking dish and line with parchment.
- Mix buckwheat flour, cocoa, and salt in a bowl. Set aside.
- Place a medium-large pot on the stove with 1 to 2 inches of water inside. Place a large bowl on top of the pot, ensuring the bowl fits snugly, and bring the water to a boil. Add dark chocolate and butter to bowl on top of pot, and heat until both are melted, stirring occasionally if you like.
- Add both sugars to melted chocolate and whisk to combine.
- Add eggs to chocolate, one at a time, whisking each until well blended. Add vanilla and whisk in.
- Add flour mixture to chocolate mixture. Using a rubber spatula or wooden spoon, gently fold together, until well combined. A few streaks of flour in the chocolate are ok.
- Pour brownie batter into prepared square pan. Bake 25-30 minutes until set. Remove from oven and cool on a rack in the pan. Cut and serve.
This recipe is scaled at 9 servings baked in a square pan, however, feel free to cut the brownies much smaller as they are very rich!
Amount Per Serving: Calories: 309Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 70mgSodium: 223mgCarbohydrates: 35gFiber: 3gSugar: 25gProtein: 4g
Did you make this recipe? If yes, please let me know how it worked out for you! Leave a comment below, or share a picture on Instagram with the hashtag #kellyneil.