These days you can use Google and find a brownie recipe made from just about anything, and I do mean anything.
Sweet potato, cauliflower, beans, pumpkin...I've even seen spinach in brownies! I find that to be clever, but I think I'll pass, which is amazing considering the health nut I am.
Though I already have recipes for Black Bean Brownies, Pumpkin Seed Brownies, brownies baked with prune puree, and brownies that require no baking at all, I'm happy to post yet another recipe for one of my favorite desserts.
Having all of these alternatives is actually nice for someone like myself who develops food allergies easily. I (try to) follow the four-day rotation diet in order to keep all of my allergies in check, so having multiple recipes using different grains or other ingredients gives me a variety of choices when selecting meals and snacks for a day.
The hardest part of following the plan is that when I find something I really enjoy, I want to eat it over and over again!
This cake and these brownies are both topping that list right now.
I made these on a whim one day, thinking they were a definite fail, but, to my delight, they turned out pretty awesome!
I'd actually been making this as a single serving until my daughters caught a whiff of it one day, and from then on the recipe morphed into a triple serving (two for each of us). 🙂
I keep the added sweetener in the brownie batter to a minimum, which then gives me carte blanche to top it with copious chocolate chunks, teehee.
I like to take three chocolate squares (I use Trader Joe's 73% dark chocolate) and press them into the batter just before baking. The squares melt while the batter bakes, leaving little pools of sweet cocoa heaven!
Small Batch Fudgy Buckwheat Brownies
- 4 ½ T . buckwheat flour (from ground raw groats; see Notes)
- 4 ½ T . cocoa powder
- ⅛ t . sea salt
- 6 T . applesauce
- 1 T . vanilla
- 3 T . coconut oil
- 1 T . maple syrup or honey
- 3-4 T . milk of your choice , as needed
- chocolate chips or chunks , for topping
- Preheat the oven to 350 degrees.
- Start with room temperature ingredients, if possible.
- Mix the dry ingredients (flour, cocoa, salt).
- Mix in the wet ingredients (applesauce, vanilla, oil, sweetener, milk (start with three tablespoons and see if you need more)).
- Stir until well combined.
- Pour the batter into a well-oiled 7 x 5-inch glass Pyrex dish.
- Top with chocolate, as desired.
- Bake 20 minutes.
- Cool, cut, and enjoy!
I grind my buckwheat flour from these raw groats. I don't advise using the pre-ground flour, as it has a different (stronger) taste.
What is your favorite strange ingredient recipe?
Shared with: Allergy-Free Thursday
I really want to make these but grain free...could I use almond or coconut flour instead?
This recipe looks amazing but 4 1/2 Tablespoons of flour doesn’t seem like it would fill a 5 x 7 dish. Do you double or even triple this recipe?
I need to make these. After 4 years of viewing your recipes you never fail to inspire!
Aw, thank you Emily! That means a lot. 🙂
My girls LOVE these! You are awesome girl!!!!!
You're buckwheat treats get me every time! 🙂 Thank you so much for sharing this with us at Allergy Free Thursdays! I'm going to feature it at this week's party.
Ah! I was scrolling thinking "please be vegan, please be vegan, please be vegan". YES! I am so making these next week... if I can wait that long haha!
Haha, I'm so happy you can eat them, I just love these! If you do try them out, let me know what you think! 🙂
Yummy! Love how healthy these are.
Hi! Really excited to try these. You have 4 1/2 T. buckwheat flour. Is that the correct amount? Thanks!
That's correct Carolyn, I hope you enjoy them!
How do you grind your buckwheat groats? Thanks for the help! ~Susie
The easiest way is with a clean coffee grinder. 🙂
AZ@...And a Dash of Cinnamon
Neat use of buckwheat flour!
These sounds amazing and quite easy to make! I might try it with Buckwheat flour since that's what I have and let you know how it turns out:)