The following recipe was taken directly from from Aleyda @ thedishonhealthy.com. Her blog contains a plethora of healthy, delicious, gluten free recipes and it is certainly worth checking out! https://www.thedishonhealthy.com/2016/04/26/fudgy-buckwheat-brownies/
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 – https://minimalistbaker.com/how-to-make-a-flax-egg/ on how to make a vegan ‘flax’ egg that can be used as a substitute.