Description
Dark Chocolate Brownies are cake-y, rich, and easy to make. They only require one bowl, no mixers, or melting chocolate. They contain buckwheat flour, which holds up nicely and is gluten free! The perfect indulgent treat!
Ingredients
Units
Scale
- 1 cup buckwheat flour*
- 3/4 cup unsweetened cocoa powder
- 1 cup coconut sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 large eggs
- 1/4 cup honey + 1 tablespoon
- 1/2 cup coconut oil, melted
- 1/4 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
- 1/2 cup dark chocolate bar chopped (can sub chocolate chips)**
- 2 tablespoons dark chocolate chips to sprinkle on top (optional)
Instructions
- 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.
Notes
* I used and love Bob’s Red Mill Organic Buckwheat Flour
**To keep these brownies dairy free make sure you buy dairy free/vegan chocolate bar/chocolate chips made with cocoa butter instead of dairy milk.
Recipe heavily adapted from King Arthur Flour
