I’ve made many brownies in my life. I used to make them from the box growing up, but these days, I’m a bit more aware of what I eat. The frankeningredients in those Betty Crocker or Duncan brownies are pretty freaking scary.
My favorite type of brownie is one that is super fudgey.
You know what I’m talking about.
But over the past few years, I’ve experimented with different gluten-free recipes and haven’t quite found what I was searching for. Some were to dry, some too sweet, and others good but not the BEST. SO I’ve started adapting the recipes and experimenting with new ingredients.
Well, the work paid off (and in all honesty, taste testing wasn’t too bad of a job) as I’ve finally found it.
The fudgiest most decadent brownie yet.
Even better, it has absolutely no grains , so it is gluten-free. And it’s pretty low glycemic as far as brownies go. Plus, I use raw cacao, so it’s full of antioxidants and fiber.
And can you guess the secret ingredient? If you guessed buckwheat, then you are right!
The Fudgiest Grain-free Brownies
- 1 cup buckwheat flour
- 3/4 cup cocao powder, sifted if lumpy
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons unsalted butter (grass-fed please!)or coconut oil melted and cooled slightly (I’ve only made these with butter, but coconut oil would work for those who desire a dairy free recipe)
- 1 cup coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 3/4 cup dark chocolate chips (I use Lily’s Sugar Free because they’re amazing) + an additional 1/4 cup to sprinkle on top
- Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, coconut sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until no streaks of dry flour remain. Do not overmix.
- Fold in 3/4 cup chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake for 14-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. I’ve made these in an electric oven and a gas oven. I found the gas oven bakes them faster, so they only needed 14 minutes. In the electric they needed 17. My advice is to take out at minute 14 and test, and put them back in at 2 minute increments until ready.
- Let cool completely and then cover and store at room temperature for up to 4 days. If you refrigerate them they get a fudgier texture.
- Serve with coconut ice cream ( Nada Moo is pretty good!) if you wanna go all out 😉
Health Coach Jenna