Gluten Free – Decadent Dark Chocolate Buckwheat Brownies

(Gluten-Free, Dairy-Free, Rich & Fudgy!)

🍫 Ingredients *(Makes 9-12 brownies)*

• ½ cup buckwheat flour (or almond flour for nutty flavor)

• ⅓ cup cocoa powder (unsweetened, Dutch-process for depth)

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup dark chocolate chips (dairy-free, 70%+ cacao)

• ½ cup coconut oil (or vegan butter, melted)

• ¾ cup coconut sugar (or maple syrup for less refined sugar)

• 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, stirred)

• 1 tsp vanilla extract

• ½ cup chopped walnuts (optional, for crunch)

🔥 Instructions (Prep: 10 mins | Bake: 25 mins)
1️⃣ Prep: Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment paper.
2️⃣ Mix Dry: Whisk buckwheat flour, cocoa powder, baking powder, and salt.
3️⃣ Melt Chocolate: In a bowl, melt dark chocolate + coconut oil (double boiler or microwave in 30-sec bursts).
4️⃣ Wet Ingredients: Stir coconut sugar, flax eggs, and vanilla into melted chocolate.
5️⃣ Combine: Fold dry mix into wet until just combined (don’t overmix!). Add walnuts if using.
6️⃣ Bake: Spread batter into pan. Bake 20-25 mins until edges pull away but center is slightly gooey.
7️⃣ Cool: Let sit 15 mins before slicing (they firm up as they cool!).

💡 Pro Tips
✅ Extra fudgy? Underbake by 2-3 mins.
✅ Richer flavor? Add 1 tsp espresso powder to dry mix.
✅ Nut-free? Swap walnuts for toasted coconut flakes.

🍽️ Serving Ideas

• Dust with flaky sea salt or powdered sugar.

• Serve warm with dairy-free vanilla ice cream.

• Storage: Keep in an airtight container for 3 days (or freeze for 1 month).

“So rich, no one will guess they’re gluten-free!”