SERVINGS 10 min. Cook Time 20 min. Ready In 30 min. Yield 12 brownies
- 1 cup Buckwheat Flour or Whole Wheat Flour
- 3/4 cup Cocoa Powder, sifted if lumpy
- 1/4 tsp Salt
- 3/4 cup + 2 Tbsp Unsalted Butter or Coconut Oil, melted and cooled slightly
- 1-1/2 cups Granulated Sugar
- 1 Tbsp Vanilla Extract
- 3 Large Eggs
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/4 cup Semi-Sweet Chocolate Chips to sprinkle on top (if desired)
- Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cm x 20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
- If using teff flour, bake for 20-22 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.
Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!