Today, we're diving into a delectable recipe for Gluten-Free Buckwheat Brownies. These aren't your average brownies; they're a perfect blend of rich dark chocolate and the refreshing zing of peppermint, all wrapped up in a gluten-free package.
Why You’ll Love This Recipe
If you're a fan of brownies but need a gluten-free option, this recipe is a game changer. The use of buckwheat flour not only makes these brownies gluten-free but also adds a unique, nutty flavor that complements the dark chocolate beautifully. Plus, the peppermint white chocolate bark adds a burst of flavor that makes these brownies truly irresistible.
Key Ingredients and Their Benefits
- Dark Chocolate: A rich source of antioxidants and the star of our brownies, giving them a deep, luxurious flavor.
- Unsalted Butter: Adds a creamy texture and enhances the richness of the chocolate.
- Buckwheat Flour: A gluten-free powerhouse, buckwheat flour is high in fiber and nutrients, and it provides a delightful texture.
- Peppermint Extract: Offers a refreshing contrast to the rich chocolate, making each bite exhilarating.
- Peppermint White Chocolate Bark: A festive and visually appealing topping, it adds a crunchy texture and minty sweetness.
- Preparation: Preheat your oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, ensuring the sides are well-greased.
- Melting Chocolate and Butter: In a microwave-safe bowl, melt dark chocolate and butter. Heat them for 1-2 minutes, stirring every 30 seconds until smooth. Let it cool slightly.
- Mixing Wet Ingredients: Beat eggs, sugar, peppermint extract, and salt together until light and fluffy.
- Combining Chocolate and Egg Mixture: Gently fold the melted chocolate into the egg mixture.
- Adding Dry Ingredients: Gradually incorporate buckwheat flour, ensuring no flour pockets remain.
- Baking the Brownies: Pour the batter into the prepared dish. Sprinkle chopped peppermint white chocolate bark on top. Bake for 25-30 minutes.
Serve these brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. They also pair wonderfully with a cup of coffee or a glass of milk.
Yes, you can use coconut sugar or a sugar substitute suitable for baking.
Store them in an airtight container at room temperature for up to 5 days.
Absolutely! They freeze well for up to 3 months.
Gluten-Free Buckwheat Brownies
- 3.5 ounces dark chocolate
- 7 tablespoons unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 2 teaspoons peppermint extract
- ¼ teaspoon salt
- ½ cup buckwheat flour
- ⅓ cup peppermint white chocolate bark chopped
- Preheat the oven to 350 degrees and line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides. Grease the sides of the dish.
- In a microwave-safe mixing bowl, melt the dark chocolate and butter together in the microwave on high for 1-2 minutes, stirring every 30 seconds until smooth. Set aside to cool slightly.
- In a separate bowl, beat the eggs, granulated sugar, peppermint extract, and salt together vigorously using a standing mixer or handheld whisk for at least 3 minutes until light and fluffy.
- Pour the melted chocolate mixture into the egg and sugar mixture, and stir until well combined.
- Gradually add the dry ingredients (buckwheat flour to the brownie batter and stir until there are no flour pockets left.
- Spoon the batter into the prepared baking dish. Top with peppermint white chocolate bark.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a gooey texture.