Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories328.7 kcal (16%)
Total Fat20 g (29%)
Carbs36.2 g (14%)
Sugars24.5 g (27%)
Protein4.9 g (10%)
Sodium47.1 mg (2%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 cupbuckwheat flour
or all purpose-flour, for a super fudgy brownie, try 3/4 cup
⅔ cupcacao
raw, or good quality cocoa powder
sea salt
¾ cupcoconut oil
cold pressed, melted, OR grass fed butter, use deodorized coconut oil for no flavor
3eggs
large, always at room temperature
1 Tbsppure vanilla extract
coconut sugar
or raw cane sugar
1 cupchocolate chips
good quality, or chopped chocolate, I love Ghirardelli, 60% chocolate chips
¼ tspgluten free baking powder
1 tspespresso powder
Instructions
Step 1
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.
Step 2
In a very large bowl, mix the buckwheat flour, baking powder, cacao or cocoa powder & the pinch of sea salt. Give it a good whisk.
Step 3
In another bowl, mix the coconut sugar and coconut oil or butter. Integrate one egg at a time while you whisk/mix. Add the vanilla extract and give it a good, final whisk.
Step 4
Pour the wet ingredient mixture into the dry ingredient bowl and whisk very well.
Step 5
Fold in the 1 cup of chocolate chips or chunks, don’t overmix.
Step 6
Pour the batter into the pan and top with some extra chocolate chips. Bake for about 18-20 minutes for buckwheat flour, a bit longer for regular flour.When a toothpick comes out mostly clean from the center of the pan, they’re ready!
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Notes
2 liked
0 disliked
Easy
Go-to
Kid-friendly
Makes leftovers
Under 30 minutes
