Ultimate Gluten-Free Buckwheat Brownie Brittle: A Crispy, Chewy Chocolate Treat

What’s that delightful crunch followed by rich, fudgy sweetness? It’s our sensational Buckwheat Brownie Brittle! Imagine a treat so satisfying, you can indulge your chocolate cravings without a hint of guilt. Perfect for lunchboxes, quick snacks, or sharing with loved ones, this brownie brittle isn’t just delicious; it’s also uniquely wholesome, thanks to a special, nutrient-rich ingredient that sets it apart. (Jump straight to the recipe!)

The Everlasting Thrill of New Beginnings

The crisp air of September always brings with it an invigorating sense of possibility, a feeling that resonates deeply within me, even now. We’ve just wrapped up our second week of school, yet the vibrant ‘start of the year’ energy is still very much alive, buzzing with potential and promise. This period always feels like turning a fresh, unblemished page in life’s grand notebook.

I recall those pristine new notebooks and shiny pencils from my own school days, each one brimming with unspoken adventures, the quiet anticipation of new friendships, whispered secrets, and unfolding dramas. ‘Getting ready’ for school wasn’t just a chore; it was the cherished reward that softened the blow of summer holidays drawing to a close. It was the heady, welcome distraction that powered me through all my grade school years, a ritualistic renewal.

My excitement only intensified when I went to university. Each summer, returning home to the farm meant working at an agricultural research station—a fulfilling job, to be sure. But the real thrill began when those four months were over. It was time to return to the bustling city of Edmonton, to the electric atmosphere of student residences and apartments. A new academic year meant new classes, exciting books, reuniting with old friends, meeting new roommates, and the sheer delight of setting up my new living space. Those were truly exhilarating times, each September a fresh canvas.

Becoming a teacher felt like destiny. It wasn’t merely the joy of the work itself; it was also the perfect career to perpetually feed my enduring thrill for September’s fresh starts. The school year moves to a comforting, predictable rhythm, beginning with that overwhelming high as school supplies flood the stores at the end of summer. After having a family and choosing to stay home to raise my children, I initially missed that particular autumn magic. (Though, to be fair, I was knee-deep in diapers and rather preoccupied to truly lament its absence!) However, it wasn’t long before my own children started school, and I was joyfully swept back into the annual wave of September thrills: the hunt for school supplies, the meticulous labeling of pencils, and, perhaps my favorite, the thoughtful packing of lunchboxes. Oh, it was pure heaven.

Now, having returned to teaching, the September thrills keep on coming, year after year. This year has been particularly exciting, as I’m not only leading my German School Kindergarten class but also teaching full-time in a regular first-grade classroom for the initial weeks of the school year. The energy is palpable. I absolutely adore witnessing the sheer excitement radiating from students’ faces as they enter school on that very first day, clutching their brand-new lunch kits and backpacks. I cherish watching them greet familiar friends and eagerly make new ones, marveling at the wonders laid out in their fresh classroom. The big smiles, the shy smiles, the excited hugs—each one is a treasure. And it’s incredibly rewarding to see those who start the day anxious, clinging to their parents’ legs, slowly blossom and open up to the new environment and possibilities.

And yes, even after all these years, I still find immense joy in packing bag lunches during this special time of year. (Though I must confess, that particular thrill usually begins to wane around October!)

Discovering Buckwheat Brownie Brittle: A Perfect Balance of Crunch and Chocolate

Speaking of lunchboxes and the joy of preparing nourishing treats, this easy Buckwheat Brownie Brittle is an absolute marvel. It’s the kind of delightful snack that vanishes almost instantly if you dare leave a plate of it on the counter. Each piece offers a symphony of textures: wonderfully crispy, yet with a satisfyingly chewy center, delivering an intensely chocolatey punch that will effortlessly satisfy even the most persistent cravings. What makes these even better? They are completely nut-free and gluten-free, making them an ideal, worry-free addition to school lunches. I’ve brought containers of this brittle to countless potlucks, and it’s always an undeniable hit—the container invariably returns home with nothing but a few delightful crumbs. It’s a truly delicious and wholesome alternative to often overly-sweet, pre-packaged cookie bars.

The secret to its unique texture and incredible flavor lies in the rich chocolate batter, expertly crafted with high-fiber buckwheat flour and a luxurious triple dose of chocolate: melted dark chocolate, unsweetened cocoa powder, and mini chocolate chips. To further enhance this wholesome delight, the top of the brittle is generously strewn with crunchy buckwheat groats, which can be either raw or lightly toasted (the toasted variety being known as kasha). These delectable little bites possess a truly remarkable ability to remain both exquisitely crunchy and delightfully chewy in the center, even when left uncovered on the counter for days. I suspect this incredible resilience is primarily due to the buckwheat flour, but conducting a long-term experiment is notoriously difficult, as the test subjects have a peculiar habit of disappearing much too quickly!

The Wholesome Secret: Unlocking the Power of Buckwheat

Buckwheat, despite its name, is not a type of wheat at all, but rather a naturally gluten-free pseudocereal closely related to rhubarb. This makes it an excellent choice for those with gluten sensitivities or anyone looking to incorporate more diverse grains into their diet. Beyond being gluten-free, buckwheat is a nutritional powerhouse. It’s rich in dietary fiber, which aids digestion and promotes a feeling of fullness, and it also provides a good source of plant-based protein. The unique composition of buckwheat flour contributes significantly to the distinctive crispy-chewy texture of this brittle, offering a rustic, earthy undertone that complements the rich chocolate beautifully. When topped with whole buckwheat groats—whether raw or toasted (kasha)—it adds an irresistible nutty crunch that elevates the entire experience, making each bite truly memorable and satisfying.

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Crafting Your Perfect Brittle: Essential Tips & Tricks

I have specifically developed and tested this brownie brittle recipe using buckwheat flour, which is key to its unique texture and gluten-free nature. While it might be possible to substitute regular wheat flour if gluten-free is not a requirement for you, I cannot guarantee the exact outcome in terms of texture and chewiness. If you do experiment with regular flour, please share your results in the comments below! Your feedback could be incredibly helpful for other readers interested in trying that variation.

For those who don’t need the brittle to be nut-free, chopped nuts would certainly make a delicious topping. However, they wouldn’t replicate the delightful, distinct crunch and slightly earthy flavor that buckwheat groats provide. Remember, regular buckwheat groats are untoasted, while kasha refers to toasted buckwheat groats. Both varieties will work wonderfully in this recipe, so use whichever you have on hand or prefer for a subtle difference in flavor profile.

Buckwheat Brownie Brittle Recipe

A delightful gluten-free and nut-free chocolate brittle, perfect for satisfying sweet cravings.

• ⅓ cup (75gms) unsalted butter
• ½ cup (90gms) dark chocolate chips or finely chopped dark chocolate
• 1 large egg, at room temperature
• 1 cup (200gms) granulated sugar
• 2 tablespoons (30mls) water
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant coffee granules (decaffeinated works just as well)
• ⅛ teaspoon fine sea salt
• ½ cup (80gms) buckwheat flour
• ¼ cup (20gms) unsweetened cocoa powder
• ½ cup (90gms) mini chocolate chips
• ¼ cup (45gms) whole buckwheat groats or kasha (alternatively, use chopped sunflower seeds for a similar crunch if not strictly nut-free)

Instructions:

1. Begin by melting the butter and dark chocolate chips (or chopped chocolate) together. This can be done in the microwave: heat on high power for 45 seconds, then remove and stir until any remaining chunks are fully melted and the mixture is smooth. Alternatively, use a heatproof bowl set over a small pot of simmering water, stirring until smooth. Set this melted chocolate mixture aside to cool for 5 to 10 minutes.
2. Preheat your oven to 325°F (170°C).
3. Prepare a large, rimmed cookie sheet (ideally 10.5 x 15.5 inches / 27 x 39 cm or larger) by lining it with parchment paper. This step is absolutely crucial, as it prevents the brownie brittle from sticking and makes removal much easier. Ensure the parchment paper is slightly larger than the pan, allowing it to stick up a bit on each side for easy lifting. Fold and press the paper into the corners to keep it securely in place. If your cookie sheet is larger, that’s perfectly fine; you’ll simply spread the batter to your desired thickness without necessarily filling the entire sheet.
4. In the bowl of an electric mixer, beat the large egg with the granulated sugar until the mixture becomes pale, creamy, and wonderfully fluffy. This step incorporates air, contributing to the brittle’s texture.
5. Add the water, vanilla extract, instant coffee granules, and salt to the egg mixture. Beat again until all these ingredients are smoothly and evenly incorporated.
6. With the mixer running on low speed, gradually pour in the slightly cooled melted chocolate and butter mixture. Use a spatula to scrape every bit of the chocolate into the bowl, ensuring nothing is left behind.
7. Next, add the buckwheat flour and unsweetened cocoa powder to the batter. Beat well until you achieve a smooth, uniform batter. Then, gently stir in the mini chocolate chips by hand until they are evenly distributed throughout.
8. Scrape the prepared batter onto the parchment-lined cookie sheet. Using a spatula or the back of a spoon, carefully spread the batter evenly to a depth of approximately ¼ inch (.6 cm). It doesn’t need to reach the very edges of the pan, but strive for an even thickness for consistent baking. This can be the trickiest part of the recipe; you might need to hold onto the parchment paper to prevent it from shifting while you spread the batter. Finally, generously sprinkle the top of the batter with the whole buckwheat groats.
9. Bake for 35 minutes in the preheated oven.
10. Once baked, remove the cookie sheet from the oven. While the brittle is still warm, use a sharp knife or a pizza cutter to score the brownie brittle into approximate 1½-inch (4 cm) squares. Cut almost all the way through, but not entirely. This scoring will make breaking easier later. Allow the brittle to cool completely on the cookie sheet. Once cooled, carefully lift the entire slab of brownie brittle (still on the parchment paper) onto a cutting board. Break or cut the brittle along the score lines into individual squares.
11. Store your homemade Buckwheat Brownie Brittle in an airtight container at room temperature. It will stay fresh and delicious for up to several weeks (though, I can almost guarantee it won’t last that long!).

Yields approximately 50 delightful pieces.

Guten Appetit!

We hope you adore this wholesome and indulgent Buckwheat Brownie Brittle. It’s a true testament to how healthy ingredients can be incredibly delicious!

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