Raspberry Dark Chocolate Gluten-Free Buckwheat Brownies

Celiac.com 11/14/2025 - Brownies were born from American home baking in the early twentieth century, when cooks began baking dense chocolate bars instead of lofty cakes. Buckwheat, by contrast, has a much older story. Despite its name, it is not wheat at all; it is a naturally gluten-free seed that has fed communities across Asia and Europe for centuries in dishes like Japanese soba and French galettes. Bringing these two traditions together gives us a brownie with character: deep chocolate richness balanced by the earthy warmth of buckwheat.

This recipe leans into that contrast and adds bursts of tart raspberries. Pools of dark chocolate melt through the batter while the fruit brightens each bite. The result is a fudgy square with a tender crumb and a gently nutty finish—proof that gluten-free baking can be both simple and spectacular.

Ingredients

• 115 g dark chocolate (roughly chopped) or ⅔ cup chips
• ½ cup unsalted butter or refined coconut oil, melted (113 g)
• ¾ cup finely milled buckwheat flour (90 g), certified gluten-free
• ⅓ cup natural cocoa powder (33 g)
• ¼ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• ¾ cup packed light brown sugar (150 g)
• ¼ cup granulated sugar (50 g)
• 2 teaspoons vanilla extract
• 2 tablespoons strong brewed coffee or water (optional, for extra fudginess)
• 1 cup fresh raspberries (or frozen, unthawed)
• ⅔ cup dark chocolate chunks/chips, divided
• Flaky sea salt for finishing (optional)

Equipment

• 8-inch (20 cm) square baking pan
• Parchment paper
• Two mixing bowls
• Whisk and spatula

Instructions

1. Prepare the pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
2. Melt the base. In a heatproof bowl, melt the 115 g dark chocolate with the melted butter (or oil) in short bursts in the microwave or over a gentle water bath, stirring until smooth. Let cool for 5 minutes.
3. Whisk the sugars and eggs. In a large bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla for about 1 minute until slightly thick and glossy.
4. Combine. Whisk the melted chocolate mixture into the egg mixture until evenly blended. If using, whisk in the coffee or water.
5. Dry ingredients. In a separate bowl, whisk together the buckwheat flour, cocoa powder, baking powder, and salt. Sift if lumpy. Fold the dry mixture into the wet mixture just until no streaks remain.
6. Fold in and top. Gently fold in ⅓ cup of the chocolate chunks/chips and ½ of the raspberries. Spread the batter into the pan. Scatter the remaining raspberries and remaining ⅓ cup chocolate chunks over the top, pressing them lightly into the batter. Sprinkle with a pinch of flaky salt if you like.
7. Bake. Bake for 22–28 minutes, until the edges are set and the center looks slightly soft and glossy. A toothpick inserted near the center should emerge with moist crumbs, not wet batter.
8. Cool and slice. Cool completely in the pan on a rack (at least 1 hour). For ultra-clean edges, chill for an additional ½ hour, then lift out and cut into squares.

Tips for Success

• Choose certified gluten-free ingredients. Buckwheat is naturally gluten-free, but purchase flour that is certified gluten-free to avoid cross-contact. Do the same for cocoa and chocolate if you have celiac disease.
• Do not overbake. Buckwheat stays tender when moist. Pull the brownies when the middle still looks a touch soft; they set as they cool.
• Fruit options. If raspberries are very juicy, use frozen (unthawed) berries to prevent excess moisture. Blueberries or chopped cherries also work nicely.
• Flavor twists. Add 1 teaspoon finely grated orange zest or ½ teaspoon cardamom for a fragrant variation. A spoonful of tahini swirled on top makes them even richer.

Storage

Celiac.com Sponsor (A12):
Store brownies airtight at room temperature for up to 2 days or refrigerate for up to 5 days. They freeze well for up to 2 months; wrap tightly and thaw at room temperature.

Why This Recipe Works for Gluten-Free Baking

Buckwheat flour contributes a pleasing structure without the chalkiness some blends can bring. Its earthy flavor plays beautifully with dark chocolate while raspberries add brightness and moisture, so the brownies stay fudgy without relying on wheat. Because the batter is mixed by hand and baked quickly, the crumb remains dense and truffle-like—everything a brownie should be, just naturally gluten-free.

Serving Suggestion

Serve slightly chilled for tidy squares, or warm with a scoop of vanilla ice cream. The contrast of tart fruit, deep cocoa, and a hint of salt makes these brownies as welcome at a casual afternoon coffee as they are on a celebratory dessert table.

Conclusion: These Raspberry Dark Chocolate Buckwheat Brownies honor the brownie’s rich American roots while showcasing an ancient, naturally gluten-free grain. They are proof that thoughtful ingredients, not wheat, create the most memorable crumb—one that is dense, glossy, and layered with flavor in every bite.