Go Ga-Ga for Gluten-Free Brownies!

They're chocolatey and rich, ooh la la

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

December 20, 2023 3:41 pm

Co-Owner and Executive Pastry Chef Margarita Kallas-Lee from Scratch Restaurant Group (tons of Michelin stars; rad restaurants in Chicago, Austin, Miami and many more) is here with a bomb gluten-free brownie. They have a moist texture and are also packed with dark chocolate, a rich source of antioxidants, and sweet butter for a deliciously indulgent taste…and best of all, they’re built for nearly anyone to enjoy. -NPH

Margarita Kallas-Lee making gluten-free brownies — Margarita’s here with a perfect recipe for the holidays. Or any days.

Margarita Kallas-Lee

Buckwheat Brownies

Servings: From 12-24, depending on desired size

Copy Ingredients

Ingredients

2 cups dark chocolate
1 cup unsalted butter
4 eggs
1 3/4 cups brown sugar
1/2 tsp. reduced vanilla
1 cup almond flour
1/2 cup buckwheat flour
2 tsp. salt
1 tbsp. cacao powder
1/2 tsp. baking soda
Optional : pinch of cinnamon, nutmeg, clove, cardamom
To taste : roasted white chocolate, or chocolate chips of your choice.

Directions

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1. Preheat your oven to 325°F, with the convection fan on. If you do not have a convection oven, set your temperature to 350°F.
2. Melt the chocolate and butter together over a double boiler.
3. In a large mixing bowl, add the eggs and whisk before adding brown sugar and vanilla.
4. In another smaller bowl add buckwheat flour, almond flour, cacao powder, salt, baking soda and spices of your choice. Whisk.
5. Once the chocolate and butter is melted, take it off the double boiler, let it cool slightly and then pour it into the egg mixture while whisking continuously to homogenize.
6. Add the buckwheat flour mixture to the egg and chocolate, whisk to incorporate and then pour that into a 9-by-15-inch baking dish that was buttered.
7. Put that into your oven, and bake for 10 minutes.
8. Rotate after 10 minutes, and bake for another 10 minutes.
9. Rotate and bake for another 5 minutes.
10. Rotate the last time and bake for another 5 minutes.
11. Turn your oven off entirely and let the brownies stay in the oven while the oven is cooling down for 2 to 4 minutes.
12. Take the brownies out of the oven and let cool…but also they’re great warm (add ice cream on top for a delicious vibe)! Top with the roasted white chocolate or additional chips.