Gluten Free Fudgy Chocolate + Pistachio Brownies made easily with buckwheat flour and ready in less than 30 minutes! So dangerously good!
Gluten Free Fudgy Chocolate + Pistachio Brownies
I find a lot of gluten free recipes to have a long list of ingredients and most I don’t have in my pantry. Buckwheat is my favourite gluten free flour and quite often make buckwheat crepes on the weekend. I actually prefer to buy the whole kernels and make my own flour in the Thermomix. This recipe uses just buckwheat as the flour component and has ingredients you most likely already have on hand. This recipe is gluten free but in no way am I saying it is healthy, this is definitely a sometimes food. There is a whole lot of sugar, butter and chocolate making this brownie super fudgy. So make a batch, then take it to work with you to get it out of the house, or give it to your kid’s teachers, this is way to dangerous to be around, you will eat it!
You just need two bowls and a square cake tin, however this would also work well in a rectangle slice tin as this came out quite thick. No one was complaining though!
Step 1
In a large bowl combine all the dry ingredients, minus the sugar and chocolate.
Step 2
In another bowl whisk together the sugar and wet ingredients.
Step 3
Gently combine everything including the chocolate and bake for 18-20 minutes at 175°C fan forced.
Gluten Free Fudgy Chocolate + Pistachio Brownies
Ingredients
- 1 cup / 125g buckwheat flour
- ⅔ cup / 60g raw cacao powder
- ¼ teaspoon gluten free baking powder
- ¼ teaspoon salt
- 1 cup / 120g rapadura sugar or brown sugar
- ¾ cup / 150g butter, melted
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup / 70g dark chocolate pieces
- ½ cup / 70g pistachios, shelled, plus extra for decorating
- ½ cup / 70g dark chocolate, melted for decorating
Instructions
Preheat oven to 175°C. Line a 20cm x 20cm cake tin with baking paper.
In a large bowl, whisk together the buckwheat flour, cacao powder, baking powder and salt.
In another bowl, add the sugar and butter, whisk together then add in one egg at a time, whisking between. Whisk in the vanilla extract.
Pour the wet mixture into the dry mixture and whisk well. Fold in the chocolate and pistachios gently without over mixing.
Pour into the tin and bake for about 18-20 minutes until a toothpick comes out mostly clean, but still a little fudgy.
Pour over melted chocolate, sprinkle with chopped pistachios and cut into squares.
Watch how to make my Gluten Free Fudgy Chocolate + Pistachio Brownies here:
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