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    Kelly Neil » Recipes » Cookies & Bars

    Double Chocolate Buckwheat Brownies

    Published: Nov 12, 2019 · Modified: Dec 15, 2021 by Kelly Neil · 24 Comments

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    Jump to Recipe Print Recipe
    Double chocolate buckwheat brownies, made with cocoa and dark chocolate, are a rich, fudgy treat that will satisfy any chocolate craving! Do not—I repeat—DO NOT make this recipe if you like cake-like brownies.
    Prep Time: 20 minutes mins
    Cook Time: 22 minutes mins
    Total Time: 42 minutes mins
    A pile of fudgy brownies.
    Overhead of cur brownies on a marble board.
    Over head of a pan of brownies removed from the pan.
    Brownies on a marble board.
    A square pan of brownies removed from the pan.
    A pile of double chocolate buckwheat brownies.
    A side view of one double chocolate buckwheat brownie.
    Overhead shot of double chocolate buckwheat brownies on a marble board.
    Nine double chocolate buckwheat brownies on a sheet of parchment paper alongside a knife
    Chopped chocolate on a marble board.
    A vintage round pie plate lined with parchment paper topped with fudgy chocolate squares. Glasses of milk are nearby.

    We’re not a gluten-free household, however, we have family members who are. I’ve been experimenting with whole-grain gluten-free flour for a while now, and of all the alternative flour options, I really love the nutty flavor of buckwheat. I use it in this recipe for buckwheat brownies, in this buckwheat banana bread recipe, and again here in this gluten-free rhubarb crisp. Most people don’t realize they’re not eating wheat flour!

    I tested this recipe with milk chocolate, semi-sweet chocolate, and dark chocolate to find out which tastes best. Each batch was similar in texture, with a rich, dense, chew, but the dark chocolate yielded the best flavor and the most depth. Try to choose dark chocolate that’s at least 70% cocoa for the most decadent buckwheat brownies.

    Jump to:
    • 💞 Why You’ll Love This Recipe
    • 📋 Ingredients
    • 👩‍🍳 How To Make Buckwheat Brownies
    • 🗣 Expert Tips
    • 📝 Recipe Notes
    • 🙋‍♀️ Recipe FAQ
    • 😋 Try These Recipes With Your Buckwheat Brownies
    • 🖨 Recipe

    💞 Why You’ll Love This Recipe

    ✔️ The brownies don’t take long to make and in one bowl to boot.
    ✔️ You can eat a small piece and still get a decent chocolate fix.
    ✔️ No one will ever know they’re gluten-free!

    📋 Ingredients

    Ingredients to make gluten-free brownies.

    Ingredient Notes

    • Dark Chocolate—The darker the chocolate, the more intense the flavor. I recommend using chocolate that’s at least 70% cocoa.
    • Buckwheat Flour—I use finely milled light buckwheat flour for my baking recipes. Buckwheat flour is made by 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, however, it can act as a binder which it does here in these buckwheat brownies.
    • Brown Sugar—Sometimes called dark or old-fashioned brown sugar.

    It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.

    Ingredient Substitutions

    • Dark Chocolate—You can substitute any chocolate you like or have on hand. Note that chocolate chips may not melt as well as a chopped chocolate bar.
    • Butter—I haven’t tested this, however, you could try substituting a good quality dairy-free butter for the butter. If you do, look for a brand with high-fat content to help with richness and mouthfeel.

    Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

    👩‍🍳 How To Make Buckwheat Brownies

    STEP 1—Place the chocolate and butter in a mixing bowl set over a pot of simmering water.

    STEP 2—Heat the chocolate and butter until melted and smooth.

    Process shots one through four to make gluten-free brownies.

    STEP 3—Add the brown sugar and granulated sugar to the bowl of melted chocolate.

    STEP 4—Whisk well to combine.

    STEP 5—Add the eggs and vanilla and whisk well.

    STEP 6—The mixture should be rich and smooth.

    Process shots five through eight to make gluten-free brownies.

    STEP 7—Sprinkle in the buckwheat flour, cocoa powder, and salt. Stir briskly until the batter emulsifies (blends together into one cohesive smooth and shiny mixture).

    STEP 8—Spread the batter into a greased 8-inch (20-cm) square tin lined with parchment paper. Bake, cool, and serve.

    🗣 Expert Tips

    1. Using a double boiler is the best way to melt chocolate. Just find a heatproof bowl that sits snugly on top of a pot without touching the water.
    2. This recipe is scaled at nine servings, however, the brownies are so rich I often slice them much smaller.
    3. For the fudgiest buckwheat brownies, it’s important to remove the brownies from the oven when they are still slightly underdone. They will set as they cool.

    📝 Recipe Notes

    • Room-temperature eggs whisk much easier than cold eggs from the fridge. If you don’t have room temperature eggs, place cold eggs in a bowl of hot tap water and let them sit for a few minutes to warm.
    • Once cool, store the brownies in an airtight container with a lid. You can keep them on the counter for a couple of days, or keep them in the fridge for up to a week.
    Nine fudgy chocolate bars sitting on top of parchment paper with plates and a knife nearby.

    🙋‍♀️ Recipe FAQ

    Does buckwheat flour have gluten in it?

    No. Buckwheat flour is harvested from the seeds of the buckwheat plant which is not related to wheat. That being said, some buckwheat flour may be processed in places where wheat flour is also processed. Be sure to check the packaging of your buckwheat flour to ensure it is 100% certified gluten-free.

    Is buckwheat flour good for baking?

    Buckwheat flour is great for recipes such as cookies, brownies, crisps, and cobblers, however, because it does not contain gluten, it may not be the best choice for cakes or other desserts that need a lift. Choose recipes that are tested specifically with buckwheat flour.

    Which chocolate is best for baking?

    The best chocolate for baking is the one you like or can afford. That being said, it’s good to keep in mind the sugar content of different chocolates. For example, milk chocolate is much sweeter than a bar of 85% dark chocolate. For the most part, they can be substituted for one another, however, the sweetness and texture may change.

    😋 Try These Recipes With Your Buckwheat Brownies

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    Did you make these buckwheat brownies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

    🖨 Recipe

    A vintage round pie plate lined with parchment paper and stocked with double chocolate buckwheat brownies. Glasses of milk are nearby.

    Double Chocolate Buckwheat Brownies

    Author: Kelly Neil
    Double chocolate buckwheat brownies, made with cocoa and dark chocolate, are a rich, fudgy treat that will satisfy any chocolate craving! Do not—I repeat—DO NOT make this recipe if you like cake-like brownies.
    4.40 from 43 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 minutes mins
    Cook Time 22 minutes mins
    Total Time 42 minutes mins
    Course Cookies & Bars
    Cuisine American
    Servings 9 servings
    Calories 339 kcal

    Equipment

    • 8-inch (20-cm) square baking pan
    • Parchment paper
    • Medium pot
    • Large mixing bowl heat-proof glass or metal, not plastic
    • Measuring cups and spoons or digital kitchen scale
    • Knife and cutting board
    • Whisk
    • Rubber spatula or wooden spoon
    • Wire cooling rack

    Ingredients
     

    • 6 ounces dark chocolate
    • ½ cup butter, plus extra for greasing the pan
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla
    • ¾ cup light buckwheat flour
    • ¼ cup cocoa powder
    • ½ teaspoon salt

    Instructions
     

    • Preheat the oven to 350ºF (180ºC). Lightly butter an 8-inch (20-cm) square baking pan and line it with parchment paper. Set aside.
    • Place a medium-sized pot on the stove with 1 to 2 inches of water inside. Set a large heatproof mixing bowl on top of the pot so it sits snugly without touching the water. Bring the water to a boil then reduce the heat to a lively simmer. Add the dark chocolate and butter to the bowl and heat until smooth and melted, about 3 to 4 minutes.
    • Remove the bowl from the pot and turn off the heat. Add both the brown and granulated sugar to the melted chocolate and whisk to combine.
    • Add the eggs and vanilla to the chocolate. Whisk smooth.
    • Sprinkle the buckwheat flour, cocoa, and salt in the bowl. Use a rubber spatula or wooden spoon to stir the brownie batter until the flour is all mixed in.
    • Pour the batter into the prepared square pan. Use an offset spatula or butter knife to smooth the top. Bake the brownies for 22 to 24 minutes, or until the edges are set and the middle is still slightly underdone. Remove the pan from the oven and transfer it to a wire rack. Let the brownies cool in the pan before lifting them out, slicing, and serving.

    Notes

      • Room-temperature eggs whisk much easier than cold eggs from the fridge. If you don’t have room temperature eggs, place cold eggs in a bowl of hot tap water and let them sit for a few minutes to warm.
      • Once cool, store the brownies in an airtight container with a lid. You can keep them on the counter for a couple of days, or keep them in the fridge for up to a week.

    Nutrition

    Serving: 70gCalories: 339kcalCarbohydrates: 36gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 71mgSodium: 240mgPotassium: 271mgFiber: 4gSugar: 23gVitamin A: 400IUCalcium: 42mgIron: 3mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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    Reader Interactions

    Comments

    1. Elaine says

      November 12, 2019 at 3:23 pm

      5 stars
      Fudgy brownie fan right here! And buckwheat works well for those who are on a gluten-free diet. Pinned!

      Reply
    2. Isabelle @ Crumb says

      November 12, 2019 at 6:26 pm

      5 stars
      I’ve been trying to incorporate more whole-grain flours into my baking, so this recipe is right up my alley (especially since I am a card-carrying member of Team Fudgy when it comes to my brownies). It just so happens I have a bag of buckwheat flour sitting in my pantry right now, so if that’s not a sign that I’m destined to bake these brownies, I don’t know what is!

      Reply
    3. Colleen says

      November 13, 2019 at 2:34 pm

      5 stars
      I’m with you in the fudgy vs cakey camp. Fudgy all the way, and these brownies look ultra fudgy. Delicious!

      Reply
    4. [email protected] says

      November 14, 2019 at 11:11 pm

      5 stars
      These Double Chocolate Buckwheat Brownies looks delicious and fudgy (just the way I love them), Kelly! I have not experimented much with buckwheat flour and this is a perfect recipe to try. Many thanks for sharing your recipe. I am pinning to try.

      Reply
    5. Matt - Total Feasts says

      November 17, 2019 at 5:29 pm

      5 stars
      I had a good laugh at the comment about having a homemade buffet for a wedding. I suggested that for our Nova Scotia celebration, and was told no by both my husband and my mother! Delicious sounding brownies, I just want to take a warm slice and gobble it up!

      Reply
      • Kelly says

        November 17, 2019 at 5:54 pm

        Ha! I know right?! And I didn’t even mention the egg salad with Cheez Wiz, or cream cheese and maraschino cherry sandwiches! lol

        Reply
    6. Terri says

      November 18, 2019 at 10:57 am

      I love rich and cakey brownies. Yeah, most of the time at funerals, the ‘dainties’ as I grew up calling them in MB, left a lot to be desired. These look fantastic and yes, more chocolate photos requested!

      Reply
    7. Leanne says

      January 18, 2020 at 5:05 pm

      I have a hankering for brownies tonight, and I actually have all the ingredients to make these! I’m a huge fan of baking with buckwheat, and the texture of these brownies looks perfect!

      Reply
    8. sofia says

      April 24, 2020 at 5:34 pm

      I made these and they were a hit! I only had one egg so I substituted a flax egg for the other one and i think it worked out well.

      Reply
      • Kelly says

        April 25, 2020 at 9:01 am

        Oh that’s so great to know!! I’m so happy you like them!

        Reply
    9. Mariyam Khan says

      June 01, 2020 at 2:05 pm

      Wow that’s really amazing, I loved these brownies and I was more amazed when my husband ate a piece and he loved it too though he had no idea he was eating something made with buckwheat flour because they taste just like the ones made with all purpose flour. And they are so filling one piece was enough for once but very tempting., I couldn’t resist. Thanks for this healthy version of my favorite brownies.

      Reply
      • Kelly says

        June 04, 2020 at 12:55 pm

        Oh I’m so glad! We’re not exclusively gluten-free, and I always have buckwheat flour on hand because I like the taste of it. I’m so happy you liked them! Thanks so much for letting me know.❤️

        Reply
    10. Croostifoodi says

      June 18, 2020 at 11:05 am

      Hi! What kind of brown sugar do you use (light or brown, muscovado/cane/rapadura)?

      Reply
      • Kelly says

        June 18, 2020 at 1:44 pm

        Hi there! I generally use dark or “old-fashioned” brown sugar made by a company called Lantic. Here is a link to the one I use the most – https://www.lanticrogers.com/en/products/dark-brown/

        Reply
    11. SLJ says

      July 15, 2020 at 12:20 pm

      Just a quick thank you for this recipe! Made these today and they’re DELICIOUS! I am not gluten free but my best friend is and I’ve been searching for a treat to make for her that doesn’t taste weird or have an awful texture. You’d never know they are gluten free. I made them in a muffin pan (got 9) because I wanted single servings and they came out great. Awesome recipe 🙂

      Reply
      • Kelly says

        July 15, 2020 at 8:29 pm

        Hooray that makes me so happy to hear!! Thank you so much for letting me know! Xx.

        Reply
      • SLJ says

        August 17, 2020 at 1:09 pm

        I’ve since made these twice in a mini muffin tin to make bite size versions (using a 2 tbsp scoop). Still amazing. Had to reduce the baking time to about 11 minutes. To me these are best right out of the freezer, they’re so fudgy 😉

        Reply
        • Kelly says

          August 20, 2020 at 4:46 pm

          Oooooh that’s a great idea! Definitely trying this next time!🍫🍫🍫

          Reply
    12. Stela says

      March 13, 2021 at 8:24 am

      Hello, I just made this recipe but my dough didn’t look very good, it looked broken from butter I don’t know. It ended up in the trash. The baked brownie was like a rock it didn’t have the nice cover light brown top as you have. I baked it at 170 C = 350 F.

      Reply
      • Kelly says

        March 16, 2021 at 9:18 am

        Hi Stela! Hmmm, I’m not sure what happened here but it sounds like your butter and chocolate may have gotten too hot which can cause separation. I’m so sorry the recipe didn’t work out for you! I’m going to make the recipe for my family this week to re-test. Thank you for letting me know!

        Reply
    13. Sheena says

      June 10, 2022 at 11:11 am

      Did you just use any random dark chocolate bar or specifically 100% cacao baking chocolate?

      Reply
      • Kelly Neil says

        June 13, 2022 at 9:10 am

        I always use random because I usually buy whatever is the most reasonably priced!

        Reply
    14. Whitney says

      December 09, 2022 at 7:42 pm

      1 star
      Something is wrong with this recipe which is frustrating because it feels like I wasted ingredients now. It was super liquify and didn’t bake right. I followed it correctly. I think the flour or butter is off. Really disappointing.

      Reply
      • Kelly Neil says

        January 12, 2023 at 2:14 pm

        Hi Whitney, sorry this reply is coming to you so late. I know how frustrating it is when recipes don’t work out so I just retested my brownie recipe because of your comment. I wanted to see what may have gone wrong, however, mine turned out perfect. They are super rich and fudgy. I’m wondering if maybe your oven temperature could be off. I have three oven thermometers in my oven because my oven overheats by 25ºF. I’d love to help you troubleshoot this further if you want. Thanks!

        Reply

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    Hi there! 👋🏻 I'm Kelly, the food photographer and voice behind kellyneil.com. This is where you'll find my favorite Nova Scotia food and easy seasonal recipes.
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