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Healthy Buckwheat Brownies - Treat Yourself right. Freshly baked brownies topped with flaky salt, cut into pieces, one missing

Healthy Buckwheat Brownies

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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 that delightful experience in a healthy way? 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 be indulgent 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 of these brownies – each ingredient has nutritional and taste benefits that make these brownies 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 comes 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 those energy spikes and crashes. The raw sugars also add a depth of flavor vs. cane sugar. Overly sweet things are not our jam, so we reduced the amount of 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. It adds a subtle richness and fudgeyness to these brownies that’s simply divine.

Customizable 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

Now that you know why I chose the ingredients, let me explain the steps for making our Healthy Buckwheat Brownies. 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.

120 grams of buckwheat flour measured on a scale
measure 120 grams of buckwheat flour
20 grams soft whole wheat flour measured on a scale
add 20 grams of soft whole-wheat flour
70 grams cacao powder measured on a scale with other flours for buckwheat rownies
mix in 70 grams of cacao powder

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.

115 grams turbinado sugar measured on a scale
measure 115 grams of turbinado sugar
40 grams coconut sugar measured on a scale
add 40 grams coconut sugar
160 milliliters olive oil measured on a scale
add 160 milliliters olive oil
Mixing olive oil into sugar for brownies wet ingredients
mix olive oil into sugar
Adding eggs to oil and sugar to create wet ingredients for brownies
combine eggs with oil and sugar
Adding vanilla to wet ingredients for buckwheat brownies
add vanilla to wet ingredients
Adding coffee to wet ingredients for buckwheat brownies
add coffee to wet ingredients

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.

Mixing wet ingredients into dry for healthy brownies batter
Mix wet ingredients into dry for buckwheat brownie batter
150 grams dark chocolate chips measured on scale ready to add to brownies batter
fold in 150 grams of dark chocolate chips
Healthy buckwheat brownie batter in parchment lined 8x8 baking dish
line 8×8 baking dish in parchment and spread batter
healthy buckwheat brownies straight out of oven topped with flaky salt

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 (we like ours somewhat gooey in the middle, so our toothpick has a bit of brownie clinging). Please do not over bake! 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 our Healthy Buckwheat Brownies a try if you want a high protein, high fiber treat. These brownies have great taste and great nutrition. We hope they become a cherished treat in your family too.

If you are interested in other buckwheat ideas please explore our other buckwheat recipes, (both buckwheat flour and buckwheat groats).

Are you looking for more healthy chocolate recipes? Our healthy chocolate panna cotta recipe that doubles as a fudgescicle recipe is a great recipe to try.

Please let us know how these brownies turn out for you!

Healthy high protein buckwheat olive oil brownies fresh from oven cut into squares

Buckwheat & Olive Oil Brownies

This Buckwheat & Olive Oil Brownies recipe is our favorite, favorite brownie of all time! These brownies come together quickly so we make them often.
Buckwheat flour is naturally gluten-free and has 18% more protein and a much higher fiber content than all-purpose flour. Buckwheat flour's earthy flavor pairs incredibly well with cacao powder. And olive oil's velvety richness turns these into fudgy moist delicacies. They have a fudge-like texture with a hint of sea salt.
Please note that we don't like overly sweet things, so we reduced the amount of sugar in this recipe. If you like things sweeter, add more!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: buckwheat, buckwheat flour, chocolate, healthy, high fiber, high protein
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 servings
Calories: 185kcal
Author: juiceofsevenlemons



  • 120 grams buckwheat flour 3/4-1 scant cup
  • 20 grams soft whole wheat 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 high heat/baking 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


  • 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.


Flour Variations: You can experiment with different flour combinations. Try using all buckwheat flour for a gluten-free option.
Olive Oil Quality: We choose to use a plain/light olive oil for our baking and sauteing needs as it is a more economical choice with a higher smoke point. You may lose some of the nuance in flavor when baking an extra virgin oil so the expense may not be worth it. But, the extra virgin olive oil’s fruity notes will work fine with the brownies. Try and see what you like best or what’s best for your budget!
Sugar Choices: Turbinado and coconut sugars provide a lovely depth of flavor, but you can use other sugars you prefer, like brown sugar or granulated sugar. More nutrients and minerals are retained in turbinado and coconut sugars compared to white sugar and they also have a lower glycemic index than white sugar. Raw sugars like these are more environmentally sustainable options as well. If you like things sweeter, add more sugar (add another 1/4-1/3 cup); we typically reduce sugar in our recipes.
Chocolate Chips: Feel free to customize the brownies by using your favorite chocolate chips or chunks, whether they’re dark, semi-sweet, or milk chocolate.
Convection vs. Conventional: Baking times may vary between convection and conventional ovens, so keep a close eye on the brownies to prevent over-baking.
Do not over bake: Buckwheat does not need long to cook and will continue to settle when cooling. If you over bake them they will be dry, sandy and crumbly.
Customize Toppings: Consider adding toppings like chopped nuts, a sprinkle of maldon sea salt, dust with powdered sugar or a drizzle of melted chocolate for extra flair.
Storage: Store leftover brownies in an airtight container at room temperature for a day or two, or refrigerate for longer freshness. Warm them briefly in the microwave for that fresh-from-the-oven experience.


Serving: 55g | Calories: 185kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 70mg | Potassium: 90mg | Fiber: 3g | Sugar: 9g | Calcium: 15mg | Iron: 2mg

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