Fudgy Buckwheat Brownies (Gluten-free, Egg-free)
User Reviews
5
Fudgy Buckwheat Brownies (Gluten-free, Egg-free)
Description
The Fudgy Buckwheat Brownies recipe blends beet puree, buckwheat flour, ground flax seeds soaked with water, honey, cocoa powder, salt, and vanilla extract to form a thick, smooth batter. Dark chocolate chips may be folded in for extra richness. The batter is baked in an 8"x8" parchment-lined pan at 350°F for about 20-25 minutes until firm in the center.
The use of buckwheat flour and flax seed gel contributes to a dense, fudgy texture, while beet puree adds moisture and subtle earthiness. Honey sweetens the batter naturally, balancing the bitterness of cocoa. This combination yields brownies that hold together nicely with a moist crumb.
These brownies can be cooled completely before serving and kept at room temperature for a few days. For longer freshness, storing in a sealed container in the fridge preserves texture and flavor. The recipe notes steaming beets as preferable to roasting for less pronounced beet flavor, depending on your taste preference.
Ingredients
- 1/2 cup beet puree cooked
- 1/2 cup buckwheat flour
- 2 Tablespoons flax seeds ground
- 6 Tablespoons water
- 1/2 cup honey
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350F and line an 8"x8" baking dish with parchment paper (not to be confused with wax paper!). In a medium mixing bowl, stir together the ground flax seeds and water, and allow them to gel together for about 10 minutes. If you haven't pureed your beets at this point, now is a great time to do so!
- Add the pureed beets, buckwheat flour, honey, cocoa powder, salt and vanilla to the bowl with the gelled flax seed mixture, and stir well until a thick, uniform batter is created. Fold in the dark chocolate chips, if using.
- Transfer the batter to the parchment-lined baking dish, and use a spatula to spread the batter evenly to the edges. Bake at 350F for 20-25 minutes, or until the center is fairly firm to the touch.
- Allow to cool completely before serving. These brownies should last for a few days when stored at room temperature, but for best shelf life, store them in a sealed container in the fridge.
Notes
- Steamed beets yield a milder beet flavor in the brownies compared to roasted beets.
- To steam beets, cut into chunks without peeling and steam for 15 minutes until tender.
- Store brownies in a sealed container at room temperature for a few days or refrigerate for longer freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 149mg | 6% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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