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Easy Small Batch Sprouted Buckwheat Brownies

Rich, decadent and perfect for when you're craving brownies in a hurry!

It really doesn’t get easier than these small batch Sprouted Buckwheat Brownies. With a few simple ingredients and just 20 minutes, you could be enjoying a decadent, gooey brownie. These are truly perfect for when a craving strikes but you don’t want a full pan, or for smaller households. They’re wonderfully fudgy, not too sweet, and naturally gluten-free. Sprouting buckwheat enhances its taste and texture, mellowing buckwheat’s distinct earthy flavour. It also improves digestibility and bioavailability.

ingredient tips & substitutions

For the chocolate hazelnut or chocolate peanut butter spread, be sure to choose a variety that has a thick and spreadable texture rather than oily/runny. This is the only source of sweetness in the recipe, so the sweeter the spread you choose, the sweeter the brownies will be. We used Nutiva Organic Hazelnut Spread.
We have not tried this recipe with vegan egg replacement. If you give it a try, let us know how it goes!

recipe notes

This recipe is baked in a standard loaf tin (like you would use to make banana bread) and makes 6 good size or 8 smaller brownies.
If you would like to make a full pan of brownies, simply double the recipe and bake in a regular 8×8 brownie tin. You will likely need to increase the baking time by 5-10 minutes.
These brownies are dense and fudgy, rather than thick or cakey.
These are perfect as they are, or warmed with some ice cream on top!

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