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30.12.2015 / By Sonia Raga / Published in SWEET TREATS

Gluten Free Chocolate Brownies


I made this recipe a few months ago. I was trying to make gluten-free, added-sugar-free brownies. My first try was mind blowing. I didn´t expect the flavour to be that good. On the other hand I thought the consistency and the texture should be improved. They didn´t really keep together and were not moist enough. So I tried again this weekend and what can I say…simply perfect. Exactly what I was looking for. A chewy, not to dense, not too sweet, moist brownie.


Gluten Free Chocolate Brownies


I know, you are mouthwatering by now. This gluten free chocolate brownies are fudgey, chocolatey, tender, not overly sweet and seriously satisfying. You don´t need to buy brownies anymore. Now you can make them at home, eat them and not feel a guilty about it (but still, don´t eat the whole casserole by yourself! ☝)

This brownies are not only delicious but are also packed with nutrients such as vitamins B and E, calcium, copper, iron, magnesium, manganese, phosphorus and zinc.

As I said before, this gluten free chocolate brownies are not overly sweet, so if you want them to taste sweeter, just add 1/4 cup of unrefined sugar to the dry ingredients or you could also dreezle it with some syrup. Maple syrup, molasses, agave…your choice 🙂






Yield 8 medium pieces


Dry ingredients:

  • 1/2 cup buckwheat, ground into a flour.
  • 1/2 cup almonds, ground into a flour.
  • 4 tablespoons cacao powder.
  • 1/2 teaspoon baking soda.
  • 1/2 teaspoon baking powder.
  • Pinch of salt.

Wet ingredients:

  • 1 cup almond milk.
  • 1 cup chopped dates (chopped very small).


  1. Add almond milk and chopped date into a bowl. Let it soak until the dates are soft (around 25 minutes. If you don´t have time, you can put these three ingredients in a sauce pan on low heat while stiring until the dates become soft. It takes around 3-5 minute.)
  2. Preheat oven to 180 ºC.
  3. Add the ground buckwheat and ground almonds into another bowl. Add cacao powder, baking soda, baking powder and salt. Mix well.
  4. Add the date and milk mixture into the dry ingredients bowl and mix until well combined but do not overmix.
  5. Cover a 20x10cm casserole with parchament paper so that the brownies don´t stick to it.
  6. Add the batter to the casserole.
  7. Put in the oven and bake at 180ºC for 25 minutes.
  8. Remove from the oven and let it sit to cool down before serving.


  • I used a 20x10 cm casserole.

Courses Sweet Treats

Cuisine gluten-free, sugar-free, soy-free

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