Buckwheat Brownies

Buckwheat brownies

This is maybe hard to admit…whatever the right words are…but these brownies are better than my “brownies from childhood”! I think it’s the buckwheat!

Words cannot describe the fudgey, rich chocolate-y, chewy goodness of these brownies! The buckwheat flour adds to the chewy factor. It makes me wonder why all brownies aren’t made with buckwheat flour?

What is buckwheat? It’s not a grain like you would think. It’s a fruit seed in the rhubarb family. They are high in magnesium…which is good for you for many reasons…hey, I’m not a nutritionist but I’m trying to learn!

Here are the buckwheat brownies before they were baked. I didn’t have the walnuts that the recipe called for so I decided to use dots of the homemade chocolate hazelnut butter that I made.

Buckwheat brownies (before baking)

Buckwheat brownies

Buckwheat Brownies

  • 1 stick organic, unsalted butter
  • 1 cup organic raw cane sugar
  • 2 eggs
  • 1/2 teaspoon organic vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (heaping) buckwheat flour
  • 2/3 cup organic walnuts (or 1/4 cup chocolate hazelnut spread, divided)


  • Preheat the oven to 325 degrees.
  • Prepare an 8×8 square baking dish by rubbing coconut oil around the bottom and sides.
  • In a small pot, melt the butter over low heat. Add the sugar and cocoa powder, stirring until combined. Pour into a medium bowl and allow to cool slightly.
  • Add vanilla and eggs and stir well to combine.
  • Add buckwheat flour, salt and baking powder and stir well for about 2 minutes, making sure to incorporate anything that may have stuck to the side of the bowl.
  • This is the point where you can fold in walnuts if using. I decided to use 9 dallops of my chocolate hazelnut spread.
  • Pour batter into the baking dish and spread evenly.  Bake for 28 minutes or until a knife comes out clean. When done, remove immediately from the baking dish and allow to cool completely before cutting/serving.

Recipe adapated from CA Organic Foodie

4 thoughts on “Buckwheat Brownies

  1. Gluten Free Mama says:

    These brownies are delicious! My kids are allergic to dairy/soy, so I used 1/2 cup of olive oil instead of the butter.. I also used dairy free chocolate chips instead of walnuts. If you cook these as cupcakes (20-25 minutes), they’re a lot easier to serve or transport to school. No one would know these are gluten free! Note: the recipe here will only make about nine cupcakes.. you would have to double or triple the recipe to make enough for a classroom full of kids!

  2. Jo'ell Hoaas says:

    I made these Buckwheat brownies yesterday and they are AWSOME!! The only problem is that they are already almost gone!!

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