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Anwesha Recipes: Buckwheat Espresso Brownies

The following recipe was taken directly from from Aleyda @ Her blog contains a plethora of healthy, delicious, gluten free recipes and it is certainly worth checking out!


1 cup buckwheat flour 

2/3 cup fair trade cocoa powder

pinch of sea salt

3/4 cup cold pressed melted coconut oil, macadamia nut oil OR grass fed butter 

3 large eggs (always at room temperature) See vegan substitute below*

1 tbsp pure vanilla extract 

1  and 1/3 cup coconut sugar

1 cup chocolate chips or chopped dark chocolate

1/4 tsp of gluten free baking powder

1 tsp of espresso or coffee powder


Preheat your oven to 350 F and line an 8 by 8 or 9 by 9 baking pan. I always line mine with parchment paper.

In a very large bowl, mix the buckwheat flour, baking powder, cacao or cocoa powder & the pinch of sea salt. Stir well.

In another bowl, mix the coconut sugar and oil or butter. Integrate one egg at a time while you whisk/mix. Add the vanilla extract and stir well.

Pour the wet ingredient mixture into the dry ingredient bowl and whisk very well.

Fold in the 1 cup of chocolate chips or chunks, don’t over-mix this time.

Pour the batter into the pan. Bake for about 18-20 minutes. When a toothpick comes out mostly clean from the center of the pan, they’re ready!

* The Minimalist Baker has a great tutorial here – on how to make a vegan ‘flax’ egg that can be used as a substitute.