Buckwheat Brownies (Gluten-Free and Vegan)

Name: Buckwheat Brownies (Gluten-Free and Vegan)
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 16 servings
Ingredients: ¾ cup buckwheat flour; ⅔ cup cocoa powder; 1 Tablespoon gluten-free all purpose flour; 1 Tablespoon arrowroot starch; ½ teaspoon baking powder; ½ teaspoon fine sea salt, plus a pinch; ⅔ cup light brown sugar; ⅔ cup Tahini; ½ cup maple syrup; 3 Tablespoons brewed coffee; 2 teaspoons vanilla extract; ⅔ cup dairy-free semi-sweet chocolate chips; ½ ounce chopped dark chocolate; 1-2 teaspoons sesame seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
48 mins
Servings
16 servings
Calories
185 kcal
Course
Dessert
Cuisine
American

Buckwheat Brownies (Gluten-Free and Vegan)

Finn Russell

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These vegan gluten-free buckwheat brownies are ultra rich, dense, fudgy, and easy to make! Buckwheat flour, tahini, and LOTS of cocoa and chocolate combine with maple syrup, brown sugar, sea salt, and a hint of coffee for a surprisingly balanced and complex brownie flavor with the perfect gooey and chewy texture–no eggs or butter needed!

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Ingredients

Servings

Dry Ingredients:

¾ cup buckwheat flour
⅔ cup cocoa powder Dutch process or natural
1 Tablespoon gluten-free all purpose flour
1 Tablespoon arrowroot starch or increase GF flour to 2½ Tbsp
½ teaspoon baking powder
½ teaspoon fine sea salt, plus a pinch

Wet Ingredients & Chocolate:

⅔ cup light brown sugar
⅔ cup Tahini
½ cup maple syrup
3 Tablespoons brewed coffee
2 teaspoons vanilla extract
⅔ cup dairy-free semi-sweet chocolate chips

OPTIONAL toppings:

½ ounce chopped dark chocolate
1-2 teaspoons sesame seeds

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Instructions

Preheat oven to 350 degrees F (177°C), and line an 8x8-inch metal baking pan with parchment paper.
Whisk together all dry ingredients in a medium-size bowl. If your cocoa powder looks clumpy, pass it through a sifter. In a large mixing bowl whisk the wet ingredients (excluding the chocolate chips) until smooth. Pour dry ingredients into wet, and stir until everything is well combined and you have a thick batter. Fold in the chocolate chips.
Spoon the batter into the parchment-lined pan, and spread it out evenly. Sprinkle chopped chocolate (or additional chocolate chips) and sesame seeds on top, if desired. Bake for about 32-34 minutes or until the brownies have risen slightly and the edges are set.
Let cool in the pan for 15 minutes, then lift out by the parchment onto a cooling rack. Cool completely before slicing into 16 squares (or 9, but because they're so rich, I recommend 16). Serve at room temp for a gooey and fudgy brownie. Or pop them in the fridge for several hours to overnight for a chewier texture.

Notes

Recipe Tips:
Store the brownies in an airtight container. If you need to stack them, re-use the parchment paper they baked on, and fold it over between the layers to prevent sticking. I recommend storing the brownies in the refrigerator, where they will keep for up to a week. Or freeze for up to a month.
Use dry measuring cups to measure all ingredients, and use a scale to weigh the buckwheat flour if you have one (105 grams). Otherwise, whisk the flour, then lightly scoop it up and level off the top.
Oil separation is natural in tahini. Be sure to stir it very well before measuring. Though I haven't tried a sub yet, I suspect smooth almond butter will work.
The brownies don't rise much, which is what we want. The edges become irresistibly chewy, while the center will sink slightly as they cool, creating the perfect texture.