These buckwheat brownies are rich, dense, fudgy, and completely gluten-free and vegan! The combination of nutty buckwheat flour with tahini, maple syrup, sea salt, and a hint of coffee creates deep, complex flavors and the perfect gooey and chewy texture–no eggs or butter needed! Easy prep and only 11 ingredients.
If you're a fan of super rich and fudgy brownies, these buckwheat brownies are a MUST!
This is the fourth vegan gluten-free brownie recipe I've shared on the blog, and it's definitely the most decadent. Yet, the ingredients are still more wholesome than your typical brownie.
My almond flour brownies are fairly rich and fudgy, but for me, these buckwheat brownies take the cake (no pun intended, since they're not at all cake-y).
You might also want to check out my vegan peanut butter brownies and healthy banana brownies.
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Why You'll Love This Recipe
Even though the brownies are made with alternative ingredients like buckwheat flour and tahini, they somehow taste a LOT like classic brownies.
In fact, one of my taste-testers, not sure what to expect after hearing the ingredients, said with surprise, "It tastes like a brownie!"
Yes, you can taste the tahini, but it doesn't overpower the chocolate at all. It's more like a supporting actor, adding a subtle nutty flavor, complexity, and bitterness (in a good way) in the background.
And since buckwheat flour can lean toward dry in baking, or worse, become dense or gooey, it's actually kind of perfect for brownies.
Plus, the recipe couldn't be easier!
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Ingredients & Substitutions
- buckwheat flour: You can buy pre-made, or turn buckwheat groats into flour in your blender in a matter of seconds. I'm currently using Anthony's organic buckwheat.
- arrowroot starch and/or GF flour: I've made the brownies before with just arrowroot starch and with a combination of arrowroot and gluten-free all purpose flour. If you happen to have both, use 1 tablespoon of each – otherwise, use 1 ½ tablespoon arrowroot or 2 ½ tablespoon gluten free flour. It's such a small amount but it helps with binding and gives the brownies a bit more structure.
- tahini: Any brand you enjoy. Note that tahini is simply toasted sesame seeds that are blended into a smooth paste. Oil separation is natural. Be sure to stir the tahini very well before measuring. Though I haven't tried a sub yet, I suspect smooth almond butter will also work.
- cocoa powder: You can use regular unsweetened cocoa powder here or Dutch process cocoa.
- maple syrup: This adds flavor, sweetness, and moisture, contributing to the texture. So I can't recommend a substitution.
- light brown sugar: If you'd like, sub up to half of the brown sugar with coconut sugar or regular cane sugar.
- semi-sweet chocolate chips: Look for dairy-free, semi-sweet chocolate chips. If you have chocolate chunks or a bar, that works, too. Just chop them into chip-size bits so they melt properly.
- coffee: A few tablespoons of brewed coffee adds amazing depth of flavor. If you need a substitute, non-dairy milk and a teaspoon of balsamic vinegar replace the liquid and taste great with the chocolate.
See the recipe card below for amounts and full step-by-step instructions.
How to Make Buckwheat Brownies
First, preheat your oven to 350°F (177°C), and line an 8x8-inch metal baking pan with parchment paper.
Whisk the dry ingredients in one bowl. In a separate mixing bowl whisk the wet ingredients until smooth.
Pour the dry ingredients into the mixing bowl, and stir until everything is well combined. The batter will be very thick. Fold in the chocolate chips.
Transfer the batter to the pan, and spread it out evenly. If desired, sprinkle chopped dark chocolate and sesame seeds on top. Bake for 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 cutting into 9 or 16 squares (honestly, I think 16 is best because they're so rich).
Hint :
Let the brownies cool for at least 1 hour so they are firmer and are easier to slice cleanly.
FAQs
Yes, I find that buckwheat flour works very well in brownies because of the slightly nutty flavor and tendency toward having a dense texture. Though buckwheat is gluten-free, the fat and sweeteners in this brownie recipe work together to help with binding. The result is a classic texture and brownies that won't fall apart even though they're eggless and gluten-free.
Store the brownies in an airtight container. If you need to stack them, re-use the parchment paper, and fold it over between the layers to prevent sticking.
I recommend storing the brownies in the refrigerator, where they keep for up to a week. Or freeze for up to 1 month.
Helpful Tips
- If your cocoa powder is clumpy, pass it through a fine mesh sieve. It's not a deal-breaker if you don't, though. Just be sure to stir the batter very well.
- Using a small amount of baking powder means the brownies don't rise a lot, which is what we want. The edges become irresistibly chewy and set, while the center will sink slightly out of the oven, creating that perfectly dense texture.
- Enjoy the brownies at room temperature for a delightfully gooey and fudgy texture. Or pop them in the fridge for several hours or overnight for a firmer, chewier brownie.
More Vegan Gluten-Free Desserts
I hope you enjoy these buckwheat brownies as much as we do. If you try the recipe, be sure to come back and comment below to let us know!
Recipe
Buckwheat Brownies (Gluten-Free and Vegan)
Equipment
Ingredients
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
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
- 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.
I recommend storing the brownies in the refrigerator, where they will keep for up to a week. Or freeze for up to a month.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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