These delicious buckwheat brownies are ultra gooey, perfectly sweetened, packed with dark chocolate flavor and also, they are super healthy and rich in fiber, thanks to the buckwheat flour and chia seeds! They make for a great snack or dessert recipe that's wholesome, oil-free (no butter) and super satisfying, plus no one will know they are gluten-free and vegan!
We love these buckwheat brownies! They are ultra-gooey, fudgy and soft with an underdone texture that's just so addictive. Also packed with dark chocolate flavor and rich in earthy and nutty aromas from the buckwheat flour.
We make these gluten-free kidney bean brownies when we feel like a treat, but still want something healthy. Or we might make sourdough brownies using sourdough discard for a yummy flavor. And now these gluten-free brownies made with buckwheat flour are another wholesome dessert recipe I am sure you will want to make over and over again.
They are healthier, thanks to the wholesome buckwheat flour and chia seeds (which help with texture), and they are also made with almond butter (instead of butter or oil). Serve with a quick no-cook 2-ingredient caramel sauce for a treat!
Looking for more buckwheat flour recipes? Check out this sourdough buckwheat bread!
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Easy one-bowl recipe
- Fudgy and gooey texture
- Rich in chocolate flavor
- Healthier treat that's made with wholesome buckwheat flour and chia seeds
- Oil-free and made without butter
- Gluten-free, but the texture is amazing and not dry at all, so no one will be able to tell!
- Egg-free and vegan (no dairy!)
🗒 Ingredient notes (+ substitutions)
- Buckwheat flour: I used the buckwheat flour from the brand Bob's Red Mill. It is unhulled, meaning that it looks darker and carries more flavor (and more fiber) compared to hulled light buckwheat flour. That being said, any brand will work!
- Almond butter: use a natural almond butter that has a pourable texture, and stir well in the container before measuring.
- Cacao powder: Dutch-process cocoa powder or raw cacao powder (less processed) both work. I like the raw cacao powder from the brand Navitas Organics.
- Dairy-free milk: I used the oat milk from Oatly, but feel free to use almond milk or soy milk if you prefer.
- Chia seeds: buckwheat flour does not have any gluten, meaning that the brownies need extra binding ingredients, and chia seeds help the brownies hold well together and not fall apart. DO NOT SKIP!
- Dark chocolate chips: I used the chocolate chunks from the brand Enjoy Life.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Low-sugar brownies: you can omit the chocolate chips for a recipe that has less added sugar.
- Extra add-ins: fold in some chopped nuts (such as walnuts or almonds), white chocolate chips, dried cherries, peanut butter chips or even crushed pretzels for some crunch.
- High-protein: adding nuts, hemp seeds or a little protein powder to the brownie batter will make them higher in protein.
- Sweet and salty combo: add some coarse salt over the brownies before baking them.
🍽 How to make gooey buckwheat brownies
Step 1: To a mixing bowl, add the oat milk, almond butter, chia seeds and vanilla extract.
Step 2: Whisk well until combined and uniform.
Step 3: Add the sugar, buckwheat flour, cacao powder and salt.
Step 4: Stir to combine; it should form a thick and pretty sticky brownie batter. Then, fold in the chocolate chips.
Step 5: Transfer to an 8 x 8-inch brownie pan covered with parchment paper.
Step 6: Garnish with more chocolate chips and bake at 350ºF for 22-26 minutes. Let the brownies completely cool down before unmolding and slicing into squares.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Baking tips
- The brownie batter is thick and very sticky, this is normal and expected!
- You need to use an almond butter that is pourable and not too dry, otherwise the texture of the brownies won't be right.
- Adjust the texture of your brownies: for a super soft and gooey result, bake about 22 minutes; for a firmer texture, then bake a little longer, about 25-27 minutes.
- Allow for some extra parchment paper to hang on the sides of the baking dish so the whole thing is easy to grab and take out of the pan all at once.
- Cool down the brownies completely before removing from the pan and slicing into squares. You can also use a warm knife (run it under hot water, then dry it) to slice the brownies into clean cuts.
❗️ Storage tips
Keep the sliced brownies in an airtight container at room temperature for 3-4 days, and transfer to the fridge for longer storage, up to 7 days. Keeping the brownies in the fridge will also firm up their texture. You can also freeze it!
❓ FAQs
It depends on what you are looking for, but I like mine super gooey, so I take them out of the oven once the sides are rising slightly and the middle still looks undone, about 22-23 min. If you want brownies with a more cakey texture, then cook them for longer, about 25-27 minutes.
🌱 More gluten-free vegan desserts you might like
I hope you like these buckwheat brownies as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Gooey Buckwheat Brownies (Gluten-Free, Vegan)
Equipment
- Mixing bowl
- Brownie pan (8 x 8 or 9 x 9) (+ parchment paper)
- Stirring whisk + spatula
- Small kitchen scale (or measuring cups)
- Measuring spoons
Ingredients
- 190 g oat milk (190 g = ¾ cup)
- 130 g almond butter (130 g = ½ cup)
- 40 g chia seeds (40 g = ¼ cup)
- 2 teaspoon vanilla extract
- 145 g buckwheat flour (145 g = 1cup)
- 40 g raw cacao powder (or cocoa powder) (40 g = ½ cup)
- 230 g sugar (230 g = 1 cup)
- ½ teaspoon salt
- 165 g vegan dark chocolate chips (165 g = 1 cup), plus more for topping
Instructions
- Preheat the oven to 350ºF and line a brownie pan (8 x 8 or 9 x 9 inches) with parchment paper.
- To a large mixing bowl, add the dairy-free milk, almond butter, chia seeds and vanilla extract. Whisk well until uniform.
- Add the sugar, buckwheat flour, cacao powder and salt, and keep mixing using a spatula until it forms a thick and sticky batter. Fold in the chocolate chips and then transfer to the prepared brownie pan.
- Garnish with more chocolate chips, then bake for 22-26 minutes. Once done, let the brownies completely cool down in the pan before unmolding and cutting into squares.
Video
Notes
- The brownie batter is thick and very sticky, this is normal and expected!
- You need to use an almond butter that is pourable and not too dry, otherwise the texture of the brownies won't be right.
- Adjust the texture of your brownies: for a super soft and gooey result, bake about 22 minutes; for a firmer texture, then bake a little longer, about 25-27 minutes.
- Allow for some extra parchment paper to hang on the sides of the baking dish so the whole thing is easy to grab and take out of the pan all at once.
- Cool down the brownies completely before removing from the pan and slicing into squares. You can also use a warm knife (run it under hot water, then dry it) to slice the brownies into clean cuts.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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