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Gluten Free Buckwheat Brownies

Alright, I am admitting my love for a box brownie. Why are they so good!!? So when I made these brownies that is my goal. While these are not a perfect replica, they are very good. Chewy, gooey, soft, crispy edges, and SO GOOD! And when I announced they were gluten free, no one believed me. Mark suffered through my gluten free baking years when I was really sick with Guillain-Barre Syndrome. Truly the recipes I made, passed for me. But I think it was because I was so desperate to have something that resembled regular flour. Mark was not a fan of those years. But he is such a fan of these!


Gluten Free Buckwheat Brownies


1/3 cup cacao or cocoa powder

1/2 cup raw sugar

1/2 cup coconut sugar

1 cup of fresh milled white buckwheat flour (white buckwheat groats)

1/2 tsp salt

1 tsp baking powder

3/4 cup melted unsalted butter

2 eggs

1 tsp vanilla

1/3 cup milk

1/2 cup milk chocolate chips


Preheat the oven to 350. Add all the dry ingredients to a medium mixing bowl and mix together. Add the eggs, milk, vanilla, and melted butter last and mix.

Pour into a glass pie plate, or a greased 9x9 square pan. Top

with chocolate chips. Bake 13-15 ish minutes. Let them cool, and serve!


Now I'm going to go catch some fish and enjoy the weekend at the lake with my family! Hoping you are able to spend time with your loved ones on this Memorial Day weekend as well!


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Dominique Ballacchino
Dominique Ballacchino
Apr 29

I made these today and they were soooo good! I love using buckwheat grouts and milling them into flour. Thank you!

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