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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!

Easy Small Batch Sprouted Buckwheat Brownies

Rich, decadent and perfect for when you're craving brownies in a hurry!
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6

What You'll Need:

  • ¼ cup Sprouted Buckwheat Flour
  • cup chocolate hazelnut spread or chocolate peanut butter (firm texture, not the runny/oily varieties)
  • 1 egg
  • a few drops vanilla extract
  • pinch of salt
  • handful of chocolate chips, nuts etc. (optional for topping)

How To Make It:

  • Preheat oven to 350°F. Prepare a loaf tin (8½ x 4 ½) with parchment paper or lightly grease. Alternatively, you could divide a standard 8x8 brownie pan in half using a tinfoil barrier.
  • Beat together egg, hazelnut spread and vanilla until smooth. Add sprouted buckwheat flour and salt and stir to combine. Batter will be firm.
  • Spread batter evenly into the loaf tin and if desired, sprinkle the top with chocolate chips/nuts and press them in gently. Bake 12-15 minutes, until a toothpick comes out clean.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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