I made chocolate brownies with buckwheat flour, because I have a bunch of buckwheat flour to use up. If you used ALL buckwheat flour, these brownies would actually be gluten-free. Low in fat too, which is always…

..a priority with my nonfunctional gallbladder.

So I decided to put a glaze on top because I needed something to stick my Halloween candy onto. You don’t have to put the glaze on top, I’m sure these brownies will be fine without it.

Buckwheat has a distinct flavor, but it’s good. Everyone liked these brownies, they were a massive hit, they didn’t all even last 24 hours in my house (kindergartener took the last one to school for his snack today.)

Print Recipe

Low-fat Buckwheat Brownies

Prep Time15

Cook Time25

Servings: 16

Calories: 141kcal

Ingredients

½ cup all purpose white flour
¼ cup buckwheat flour
¼ cup cocoa powder
1 teaspoon baking powder
¾ cup white granulated sugar
3 tablespoon canola oil
¼ cup liquid egg whites
1 jar babyfood prunes
1 teaspoon vanilla extract

Icing

¼ cup confectioner's sugar
1 tablespoon butter
1 tablespoon cocoa powder
1 tablespoon milk

Toppings

¼ cup M&Ms
12 gummi worms

Instructions

Preheat the oven to . Lightly spray an 8×8-inch baking dish with nonstick spray.
Whisk together the all-purpose flour, buckwheat flour, cocoa powder and baking powder.
Use an electric mixer to beat together the sugar, egg whites, canola oil, prunes and vanilla extract.
Stir the flour mixture into the sugar-and-egg mixture until fully incorporated.
Pour the brownie batter into the prepared baking dish and bake in the preheated oven for 25 minutes.
Meanwhile, melt the butter in the microwave for 30 seconds. Whisk in the other icing ingredients until smooth.
Pour the icing on top of the brownies. Arrange the candy on top of the brownies before cutting into 16 equal squares.