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There’s something about brownies. That melt-in-your-mouth chocolatey goodness that seems to pause time. What if I told you that you can have decadent healthy brownies? Meet our family’s all-time favorite treat—Buckwheat & Olive Oil Brownies. They’re delicious and packed with high protein and high fiber goodness. These go way too fast in our house. Healthy buckwheat brownies are our way to indulge more often!
I honestly think buckwheat flour brownies are better than regular brownies. They are also easy to make so you can satisfy your chocolate craving quickly.
Nutritional Goodness of Our Healthy Brownies
There are multiple star players in these brownies – each ingredient has nutritional and taste benefits that make them both nourishing and delicious.
- Buckwheat Flour: Buckwheat flour has an earthly flavor that pairs extraordinarily well with chocolate. It is naturally gluten-free and boasts 18% more protein than all-purpose flour. Plus, it’s packed with fiber and minerals.
- Soft Whole Wheat Flour: Wheat contributes to the overall fiber content of the brownies, promoting digestive health and providing essential nutrients. We mill soft wheat berries into wheat flour. You can substitute fresh milled with wheat pastry flour. The soft wheat compliments the buckwheat and adds some depth of flavor as well.
- Organic Cacao Powder: Don’t skimp on chocolatey goodness. Cacao powder provides a rich, deep chocolate flavor and is packed with iron, protein, fiber, copious minerals, and antioxidants. Aim for non-alkalized cacao powder; it retains the cacao bean’s naturally occurring fiber, magnesium, and antioxidants.
- Turbinado & Coconut Sugar: Natural sweeteners provide the right amount of sweetness without refined sugars. They have a lower glycemic index, which means they won’t cause energy spikes and crashes. Raw sugar adds depth of flavor vs. cane sugar. Overly sweet things are not my jam, so I reduced the sugar in this recipe. If you like things sweeter, add more!
- Eggs: A powerhouse of protein and essential nutrients. They also add structure to the brownies.
- Olive Oil: Rich in anti-inflammatory antioxidants as well as healthy lubricating fats. The oil adds a subtle richness and fudgeyness to the brownies.
Customizable Buckwheat Brownies
Brownie toppings can be a personal choice that’s easy to vary by serving.
- Sprinkle them with Maldon salt – a delicate flaky sea salt that enhances the chocolatey goodness.
- Dust with powdered sugar or more cacao powder.
- Add walnuts or pecans to the batter or on top before baking.
- Vanilla ice cream is always a treat to serve with these brownies.
Buckwheat Brownie Recipe Steps & Tips
I based this recipe on The Dish on Healthy site’s Fudgy Buckwheat Brownies recipe and modified it with ingredients I like to use.
Buckwheat Flour Brownies Two Bowl Method
First, get your oven preheating. I use a convection oven but include conventional instructions in the recipe below.
Prepare an 8×8 or 9×9 baking dish with parchment paper (to make removing, cooling, and storing easier).
Next, weigh/measure your dry ingredients in one bowl and mix.
After your dry ingredients are ready, add and mix your wet ingredients in another bowl. Remember that this is the step where you decide if you want to add more sugar than our lightened version. You could add another 1/4-1/3 cup if you like things sweeter.
Once your wet and dry ingredients are ready, gently mix the dry mixture into the wet mixture until combined. Add dark chocolate chips and fold into the batter.
Finally, transfer the brownie batter to the prepared pan, spreading it evenly with a rubber scrapper. The batter will be thick and pliable.
Bake in the preheated oven until a toothpick inserted comes out mainly clean (I like mine somewhat gooey in the middle, so our toothpick has a bit of brownie clinging). Please do not overbake! Buckwheat does not need long to cook and will continue to settle when cooling. Even if they look a little wet, I promise they will set. If you over-bake them they will be dry, sandy, and crumbly.
Buckwheat Brownies One Bowl Method
To make in one bowl, apply the same methods as above, but start with the wet ingredients and then measure the dry ingredients directly into the bowl one by one before mixing.
You Need These High Protein, High Fiber Healthy Buckwheat Brownies in Your Life
Give these Healthy Buckwheat Brownies a try if you want a high-protein, high-fiber treat. These buckwheat brownies with olive oil have great taste and great nutrition. I hope they become a cherished treat in your family too.
If you are interested in other buckwheat ideas please explore my other buckwheat recipes, (both buckwheat flour and buckwheat groats).
Buckwheat & Olive Oil Brownies
Ingredients
- 120 grams buckwheat flour 3/4-1 scant cup
- 20 grams soft wheat flour 1/4 scant cup (can omit or use all purpose)
- 70 grams cacao powder 2/3 cup
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 115 grams turbinado sugar 1/2 cup (or cane sugar)
- 40 grams coconut sugar heaping 1/4 cup (substitute turbinado or cane)
- 160 milliliters pure olive oil 3/4 cup (extra virgin may be used if you like, but refined works as well and is a less expensive alternative)
- 3 large eggs (room temperature)
- 59 milliliter strong coffee (optional) 1 ounce
- 1 tablespoon vanilla extract
- 150 grams dark chocolate chips/chunks 1 cup
- maldon sea salt (optional) – for sprinkling on top
Instructions
- Preheat your oven to 325°F (convection) or 350°F (conventional) and line an 8×8-inch (or 9×9) baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- In a mixing bowl, whisk together the buckwheat flour, soft whole wheat flour, sea salt, cacoa powder, and baking powder. Set this dry mixture aside.
- In a separate bowl, combine the olive oil, turbinado sugar, and coconut sugar. Mix well until the sugars are fully somewhat dissolved.
- Add eggs, one at a time and mix until smooth.
- Add vanilla and coffee if using and mix to incorporate.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix; you want the batter to be smooth and well blended.
- Gently fold in the dark chocolate chips using a rubber scrapper, ensuring they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for approximately 15 minutes (convection) or 18-20 minutes (conventional) or until a toothpick inserted into the center comes out somewhat clean. Be sure not to over-bake; you want them to be slightly fudge-like.
- Remove the brownies from the oven and allow them to cool in the pan for a bit.
- Use the parchment paper overhangs to lift the brownies out of the pan. Place them on a wire rack to cool completely.
- Once cool, cut into small squares.
Notes
Nutrition
More Sweet Treats
