Sweetheart Buckwheat Brownie Recipe

Sweetheart buckwheat brownie recipe

Sweetheart buckwheat brownie recipe

I came up with this brownie recipe for my hubby on Valentine’s day. I was looking for something to balance out all that sweetness, so I threw in some wholesome goodness using buckwheat flour. I recently bought some buckwheat flour and brown rice flour and have been wanting to use both in some sort of baked goods recipe. Buckwheat is not a whole grain, it is considered a fruit that has an earthy nutty taste, and after being ground up into a flour is usually found in a form of a pancake, or a crepe.

I first encountered buckwheat as a young child from my Grandmother who LOVES buckwheat pancakes. I personally never thought of incorporating buckwheat into my day-to-day cooking and baking until I decided to switch to using natural whole food ingredients for all of my recipes.  I knew I wanted chocolate to be the dominating flavor in this recipe, and this is where these rich brownies were conceived. The buckwheat flour is subtle, giving these brownies some tender heartiness. I then used some other unusual ingredients, brown rice flour, brown rice syrup, and clarified butter.  By incorporating all of these ingredients I realized more than ever, that natural whole food ingredients, when made right, can be amazingly delicious.

Back to the brownies, these are ultra rich, chewy, and decadent to the nth degree, but in a sort of semi-healthy way of course. I also wanted to make these brownies Valentines-ish, so once the brownies cooled, I cut them with a heart-shaped cookie cutter, perfect for the occasion! Not only did these brownies look the part, but they also tasted the part with the hint of dried tart cherries, walnuts, and chunks of dark chocolate. All around goodness you can write home about.

Sweetheart buckwheat brownie recipe

Sweetheart buckwheat brownie recipe

Sweetheart buckwheat brownie recipe

Sweetheart buckwheat brownie recipe


  • 1/2 cup clarified butter, melted
  • 1/2 cup turbinado cane sugar
  • 1/3 cup brown rice syrup
  • 1 teaspoon Mexican vanilla extract
  • 1 egg
  • 3/4 cup part buckwheat flour part brown rice flour (more or buckwheat, 70/30 ratio)
  • 3/4 cup good quality cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup chopped dark chocolate
  • 1/3 cup roughly chopped dried tart cherries
  • 3/4 cup chopped walnuts
  • Coconut oil (For greasing your pan)
  • ****Optional – you can make this vegan or gluten-free if you like. For vegan eaters just replace the egg with 1/4 cup apple sauce and buy a vegan friendly dark chocolate. For gluten-free eaters, buckwheat is almost gluten-free, but if this does not work for you, then you can replace the buckwheat flour for millet flour, or almond flour combined with your gluten-free brown rice flour. I feel it is always best to mix your flours when you’re not going with traditional wheat flours in baking.

Directions – updated

  1. Preheat oven to 350 degrees
  2. Mix melted butter, sugar, brown rice syrup, vanilla extract, and egg together on a low speed for one minute
  3. Sift together in a separate bowl your cocoa, both flours, salt, and baking soda
  4. Slowly mix in dry mixture into your wet mixture, continue mixing until thoroughly blended (about 1 1/2 minutes)
  5. Mix in walnuts, chocolate, and cherries
  6. Grease your baking pan with coconut oil and pour batter in evenly spreading out with a rubber spatula
  7. Bake in oven for 30-35 minutes depending on pan size
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  • Sara
    Posted November 16, 2011 at 1:41 PM | Permalink

    Hi I was wondering what you would substitute for the butter if you were making it vegan.

  • Posted November 16, 2011 at 2:01 PM | Permalink

    Hi Sara,
    If you want to make this recipe vegan, I would replace the butter with a vegan margarine like Earth Balance, or a vegetable based margarine. As for the egg replacement, I really like using apple sauce – I/4 cup equals one egg. Hope this helps! :)

  • Charlotte
    Posted April 20, 2012 at 8:14 PM | Permalink

    Just made these brownies. Waiting on them to completely cool down so i can try em!!
    Just wanted to point out that your ingredient list calls for baking soda, but in your method you refer to bakig powder, which may confuse some people. I’m a baker, so i went with the baking soda. I’ve never used baking powder in brownies. Great pictures!

  • Posted April 22, 2012 at 8:15 PM | Permalink

    Charlotte – Thanks for trying out these brownies! I updated the directions, thanks:)

  • Posted January 31, 2013 at 8:50 AM | Permalink


    I found your blog searching for buckwheat brownies and these look amazing. I was wondering, however, why you say buckwheat is ALMOST gluten free. It is my understanding that it is completely gluten free, and as a GF eater myself I’ve had no problems with it. I’ve always understood that gluten is found in the grains such as wheat, rye, barley and wheat’s relatives, such as triticale. Buckwheat is closely related to rhubarb and sorrel, not at all related to wheat or the other grains known for being a problem for gluten free/celiacs. Could you please explain that? Thank you!! Going to try these out today, though I’ll have to make a few subs since I don’t have brown rice syrup and a couple other ingredients, but I think they’ll turn out terrific. I’ve been using a buckwheat and rice flour blend for all my “bread” kind of baking with great success.

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