Introduction: How to Make Buckwheat Brownies
My cousin recently got diagnosed with Celiac Disease, which was a big change for her and her family. So at our family Christmas party (a few months late, as we all have busy schedules), I was worried she wouldn't have anything. Thankfully, in my Home Economics class, I was put in a group with a girl who also had Celiac. So after making lots of gluten-free projects in school, I have some experience.
I made sure the kitchen was extra clean so the brownies weren't contaminated, and nobody got sick. The brownies were a hit, and I figured I'd share the recipe. So yay, BROWNIES!
Step 1: Ingredients
- 1 cup + 1 tbsp sugar
- 1/2 cup + 1 tbsp buckwheat flour
- 1 stick + 1 tbsp butter
- 3 eggs, beaten
- 1/2 cup + 1 tbsp cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp vanilla extract
- 12 oz chocolate chips
- Fancy sprinkle decoration (optional)
Double check that everything is gluten-free. I know some brands are different.
Step 2: Prep
Preheat the oven to 350ºF. Butter an 8x8 inch pan.
Step 3: Melt.
Over a double boiler, melt 8 oz chocolate chips and the butter until liquid.
Step 4: Beat It!
Beat together your eggs, vanilla, and sugar.
Step 5: Mix the Liquids.
Mix together the egg mixture and the melted chocolate mixture.
Step 6: Dry Ingredients.
Combine the buckwheat flour, cocoa powder, and baking powder.
Step 7: Batter Up!
Mix in the dry stuff with the liquids. The batter should have a high viscosity.
Step 8: Chips.
Mix in the leftover chocolate chips.
Step 9: Pour Away!
Pour the batter into your buttered pan and bake at 350ºF for 1/2 hour. You may need more time, I was unable to get an exact time because I was away when they came out.
Once the brownies come out, push fancy sprinkles into them for decoration.
Step 10: Eat!
Huzzah! Brownies! Eat up!