Happy Monday, friends! This week is a special one. Do you know why?
Because this week Robust Recipes is 2 years old! *Cue party noisemakers*
That’s right, two years ago I posted my first recipe. Don’t laugh at the writing and the photos. I was just a baby back then, simply learning to take my first blogging steps. Yes, my friends, I have come a long way since I hit publish on that post!
And I want to thank you, my dear readers, for coming along with me on this wild and crazy journey of blogging. I appreciate every one of you!
Blogging hasn’t always been a smooth ride; there have been some bumpy roads, some ups and downs. Along the way, I have learned that it’s not about the destination, it’s about the journey. The journey and the work are the reward. That hard work, and showing up each and every day, does pay off. One baby step at a time we gradually grow into a 2 year old who can now stand on her own two feet.
On Robust Recipe’s one year birthday I made some Grain Free Chocolate Cupcakes – do you detect a chocolate theme here? I think I’m okay with that.
In 2 years I have published 217 blog posts – 212 of them are recipes. If that isn’t enough of a reason to celebrate, then I don’t know what is! I think this celebration calls for some brownies, don’t you agree?
These Dark Chocolate Brownies are cake-y, chocolaty, tender, and studded with dark chocolate pieces. They are the perfect indulgent treat. I mean come on, who doesn’t love brownies?
Dark Chocolate Brownies are gluten free. The secret ingredient is buckwheat flour. Despite it’s name, buckwheat is not wheat, or even related to wheat in the slightest – confusing, I know. It’s actually a seed from the buckwheat flower. What’s great about buckwheat is that it is high in fiber and magnesium. Also, it has been known to help control blood sugar levels. For me this is a huge bonus!
Buckwheat flour is pretty easy to work with. The one thing to keep in mind is buckwheat flour has a strong nutty flavor that can overpower the flavor of a recipe, so it works best with other strong flavors such as chocolate or molasses. I found it played nicely with the dark chocolate; In fact I think it enhanced the chocolate flavor. Honestly, I doubt anyone will be able to detect that these brownies are gluten free. I have used buckwheat groats in my Seedy Buckwheat Granola Bars, but never in the form of flour before. More chocolate buckwheat baked goods, here we come!
In the meantime, you must make these Dark Chocolate Brownies. I promise you won’t regret it. You guys, they are so simple to make, no melting chocolate, no mixer required. All you need is one bowl to mix all of the ingredients in and of course a pan to bake them in. Easy cleanup FTW!
Here is to 2 awesome years of blogging, and to many more to come! Thanks for sharing this experience with me! 🙂
- 1 cup buckwheat flour*
- ¾ cup unsweetened cocoa powder
- 1 cup coconut sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 2 teaspoons cinnamon
- 3 large eggs
- ¼ cup honey + 1 tablespoon
- ½ cup coconut oil, melted
- ¼ cup unsweetened, unflavored applesauce
- 2 tablespoons unsweetened cashew milk (can sub unsweetened almond milk, or even water for a less rich result)
- 2 teaspoons pure vanilla extract
- ½ cup dark chocolate bar chopped (can sub chocolate chips)**
- 2 tablespoons dark chocolate chips to sprinkle on top (optional)
- Preheat oven to 375 degrees. Grease an 8 X 8 baking dish and line with parchment paper, allowing the parchment paper to overhang on the edges for easy removal.
- In a large mixing bowl whisk together the dry ingredients: buckwheat flour, cocoa powder, coconut sugar, salt, baking powder, and cinnamon.
- Add the wet ingredients: eggs, honey, coconut oil, applesauce, and cashew milk. Stir until well combined and smooth. The batter should be pretty thick, yet very moist. If it seems too dry/thick add in a teaspoon or two of cashew milk. Fold in the chopped dark chocolate bar.
- Transfer batter into baking pan. Use your spatula to spread out the batter as evenly as possible.
- Bake for 25 to 32 minutes, or until the batter is just beginning to pull away from the sides of the pan. Insert a toothpick in the center. There should be a little batter that stays on the toothpick when it is removed.
- Carefully remove the batter from the pan by using the overhangs of the parchment paper to lift it all out of the pan and onto a cutting board. Use a butter knife to cut into desired amount of squares. Serve warm, if possible, but they are just as good after they have cooled.
- Transfer the brownies, while they are still on the parchment paper, to a cooling rack.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for longer storage.
Nutrition Facts are based off of 1 of 18 brownies.