Fudgy Buckwheat Breakfast Brownies (Grain-Free, Dairy-Free)

Perfect for a crowd-pleasing breakfast that tastes like dessert while packing nutrient-rich ingredients.

Key Takeaways:

• Ready in 35 minutes
• Makes 4 generous servings
• Naturally gluten and dairy-free
• Rich in protein and fiber from buckwheat flour

Why You’ll Love These Morning Brownies

Craving chocolate for breakfast? These buckwheat breakfast brownies transform your morning meal into something special. Made with nutrient-packed buckwheat flour, they offer the perfect balance of indulgence and nutrition.

Nutrition Per Serving

Nutrient	Amount
Calories	285
Protein	8g
Fiber	6g
Carbs	32g
Fat	16g

What You’ll Need

Ingredients

Item	Amount
Buckwheat flour	1 cup
Cocoa powder	1/2 cup
Maple syrup	1/3 cup
Plant milk	1/2 cup
Peanut butter	1/4 cup
Flax eggs (2 tbsp ground flax + 6 tbsp water)	2
Baking powder	1 tsp
Salt	1/4 tsp
Dark chocolate chips	1/3 cup

Kitchen Tools

• 8×8 inch baking pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Spatula
• Wire cooling rack
• Sharp knife for cutting
• Timer

Possible Substitutions

• Replace peanut butter with almond or seed butter
• Swap maple syrup with honey (not vegan)
• Use oat milk, almond milk, or any plant-based milk

Detailed Step-by-Step Instructions for Beginners

Before You Start (5 minutes)

1. Read through the entire recipe carefully
2. Check that you have all ingredients and tools
3. Bring refrigerated ingredients to room temperature
4. Clear and clean your counter space
5. Wash your hands thoroughly

Preparation Phase (10 minutes)

1. Preheat your oven:

• Set temperature to 350°F (175°C)
• Place oven rack in middle position
• Allow at least 10 minutes for preheating

1. Prepare your baking pan:

• Cut parchment paper to fit pan with overhang on sides
• Place paper in pan and crease corners
• Lightly spray or oil paper if desired

1. Make flax eggs:

• Measure 2 tablespoons ground flax into small bowl
• Add 6 tablespoons room temperature water
• Stir well with fork until combined
• Let sit for exactly 5 minutes until thickened
• Mixture should be gel-like when ready

1. Measure all ingredients:

• Use proper measuring cups for dry ingredients
• Level off dry ingredients with straight edge
• Use liquid measuring cup for wet ingredients
• Have everything ready before mixing

Mixing Phase (15 minutes)

1. Mix dry ingredients in large bowl:

• Add 1 cup buckwheat flour
• Add 1/2 cup cocoa powder
• Add 1 teaspoon baking powder
• Add 1/4 teaspoon salt
• Whisk together until well combined
• Break up any cocoa powder lumps
• Set aside

1. Combine wet ingredients in medium bowl:

• Check flax eggs are ready (should be thick)
• Add 1/2 cup room temperature plant milk
• Add 1/3 cup maple syrup
• Add 1/4 cup peanut butter
• Whisk until completely smooth
• Make sure peanut butter is fully incorporated
• Mixture should be uniform in color

1. Combine wet and dry ingredients:

• Pour wet mixture into dry ingredients
• Use spatula to fold together
• Scrape sides and bottom of bowl
• Mix just until no dry flour is visible
• Stop mixing as soon as combined
• Batter will be thick

1. Add chocolate chips:

• Add 1/3 cup chocolate chips
• Fold in gently with spatula
• Just 3-4 folds to distribute
• Save a few chips for topping if desired

Baking Phase (15-17 minutes)

1. Transfer batter to pan:

• Scrape batter into prepared pan
• Use spatula to spread evenly
• Pay attention to corners
• Smooth top surface
• Sprinkle reserved chocolate chips if using

1. Place in oven:

• Confirm oven is fully preheated
• Place pan in center of middle rack
• Set timer for 15 minutes
• Don’t open oven while baking

1. Check for doneness:

• At 15 minutes, check brownies
• Insert toothpick in center
• Should have a few moist crumbs
• Edges should be slightly firm
• Center should be set but soft
• Add 1-2 minutes if needed

Cooling Phase (20 minutes)

1. Initial cooling:

• Remove from oven carefully
• Place pan on wire rack
• Set timer for 10 minutes
• Don’t touch or move brownies

1. Remove from pan:

• After 10 minutes, grab parchment edges
• Lift brownies out carefully
• Place on wire rack
• Remove parchment if desired

1. Final cooling:

• Let cool completely (about 10 more minutes)
• Check bottom is no longer warm
• Move to cutting board

1. Cutting:

• Use sharp knife
• Clean knife between cuts
• Cut into 4 equal squares
• Use gentle sawing motion
• Wipe knife if needed

Troubleshooting

• Too dry?
• Check oven temperature with thermometer
• Reduce baking time by 2 minutes
• Don’t overbake – center should be soft
• Too dense?
• Check baking powder expiration
• Don’t overmix batter
• Measure flour correctly (spoon and level)
• Not sweet enough?
• Add extra chocolate chips
• Increase maple syrup to 1/2 cup
• Serve with sliced banana
• Too crumbly?
• Let cool completely before cutting
• Check flax eggs were properly set
• Don’t overbake

Variations

• Nutty Version:
• Add 1/4 cup chopped walnuts or almonds
• Sprinkle nuts on top before baking
• Extra Protein:
• Add 2 tablespoons protein powder
• Reduce flour by 2 tablespoons
• Fruit Addition:
• Mix in 1/4 cup dried cranberries
• Top with fresh banana slices
• Add orange zest to batter

Storage & Reheating

• Room Temperature:
• Store in airtight container
• Eat within 2 days
• Keep away from direct sunlight
• Refrigerator:
• Wrap individually in plastic
• Store up to 5 days
• Bring to room temperature before eating
• Freezer:
• Wrap each piece in plastic wrap
• Place in freezer bag
• Label with date
• Keeps for 3 months
• Reheating:
• Microwave: 15 seconds
• Toaster oven: 3-5 minutes at 250°F
• Let cool slightly before eating

Safety Notes & Tips

• Food Safety:
• Check all ingredients for freshness
• Store buckwheat flour properly
• Use clean utensils
• Wash hands frequently
• Allergy Awareness:
• Contains tree nuts (if using certain substitutions)
• Contains peanuts
• Check all ingredients for cross-contamination
• Label clearly if serving to others
• Best Practices:
• Use oven mitts for hot pans
• Keep children away from hot oven
• Use proper cutting technique
• Clean up spills immediately
• Don’t substitute regular flour