Gluten-Free Buckwheat Brownies
Indulge in my Gluten-Free Buckwheat Brownies, a perfect blend of rich chocolate and refreshing peppermint. This easy, delicious recipe offers a unique twist on a classic treat, ideal for all chocolate lovers!
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!