Buckwheat & Olive Oil Brownies

This Buckwheat & Olive Oil brownie recipe is our family's favorite, favorite brownie of all time! These brownies come together quickly. They have a fudge-like texture with a hint of sea salt. Please note that I reduced the amount of sugar in this recipe. If you like things sweeter, add more!

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: buckwheat, buckwheat flour, chocolate, healthy, high fiber, high protein

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 185kcal

Author: juiceofsevenlemons

Equipment

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 8x8-inch (or 9x9) 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

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.

Nutrition