What is crisp, crackly, sweet, and deeply chocolatey? Brownie Brittle. Tuck a few pieces into a lunchbox, pack them for a picnic, or keep a small container on the counter for whenever a chocolate craving strikes. This Buckwheat Brownie Brittle is rich, crunchy, gluten free, nut free, and made with the wholesome addition of buckwheat flour. (Skip to recipe.)
The start of a new school year always brings a special kind of excitement. Fresh notebooks, sharpened pencils, clean labels, and lunch kits waiting to be filled all seem to carry the promise of new routines, new friendships, and new little adventures. Even when summer is hard to say goodbye to, getting ready for school has a way of making September feel bright and full of possibility.
That feeling follows many of us for years. New classes, new books, familiar faces, new schedules, and the simple pleasure of getting organized all create a rhythm that belongs to autumn. Whether you are a student, a teacher, a parent, or simply someone who loves the fresh start of the season, September has its own energy.
For anyone who packs school lunches, the beginning of the year can feel especially inspiring. There is something satisfying about filling lunch bags with crisp apples, carrot sticks, cheese, sandwiches, and a small homemade treat. That lunch-packing enthusiasm may fade later in the season, but while it lasts, it is fun to have a few reliable recipes ready.
This easy Buckwheat Brownie Brittle is exactly the kind of treat that works well in lunch kits. It is chocolatey enough to feel special, but it is not a heavy dessert. The brittle breaks into small pieces, making it easy to portion. It is also gluten free and nut free, which makes it a practical option for many school settings and potlucks.
The texture is the real charm of this recipe. Each piece is thin and crisp around the edges, with a slightly chewy brownie-like center. It has that satisfying crackle of brittle, but still tastes like a rich chocolate brownie. A handful of pieces can satisfy a sweet craving without feeling like an oversized packaged snack.
The chocolate flavor comes from three sources: melted chocolate, cocoa powder, and mini chocolate chips. Buckwheat flour adds fiber and a naturally earthy depth that pairs beautifully with chocolate. Despite its name, buckwheat is not wheat, and it works well here as the base for a gluten-free brownie brittle.
The top is sprinkled with whole buckwheat groats or kasha. Regular buckwheat groats are untoasted, while kasha is toasted buckwheat groats. Either one adds a delicate crunch that makes this brittle unique. If you do not need the recipe to be nut free, chopped nuts could be used, but they will give a different texture and flavor.
One of the best things about this Buckwheat Brownie Brittle is how well it keeps. The pieces stay pleasantly crisp and chewy for several days when stored in an airtight container at room temperature. In most kitchens, though, they disappear long before long-term storage becomes a concern.
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Kitchen Frau Notes: This brownie brittle has been tested with buckwheat flour only. Regular wheat flour may work if you do not need the recipe to be gluten free, but the final texture may be different. For the topping, use either untoasted buckwheat groats or toasted buckwheat groats, also known as kasha. Chopped sunflower seeds can also be used as a nut-free substitute.
Brownie Brittle
Gluten free, nut free
- ⅓ cup (75gms) butter
- ½ cup (90gms) dark chocolate chips or chopped chocolate
- 1 large egg
- 1 cup (200gms) sugar
- 2 tablespoons (30mls) water
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules (decaf may be used)
- ⅛ teaspoon 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, or chopped sunflower seeds
Melt the butter and dark chocolate chips or chopped chocolate together. You can do this in the microwave by heating for 45 seconds on high, then stirring until the remaining chocolate melts. Alternatively, melt them in a heatproof bowl set over a small pot of simmering water. Set the melted mixture aside to cool for 5 to 10 minutes.
Preheat the oven to 325°F (170°C).
Line a large, rimmed cookie sheet, about 10.5 x 15.5 inches/27 x 39 cm or larger, with parchment paper. This step is important because the brownie brittle can be difficult to remove without it. Use a piece of parchment paper larger than the pan so it extends slightly up the sides. Press the paper into the corners to help it stay in place. A larger cookie sheet is fine because the batter does not need to reach every edge.
In the bowl of an electric mixer, beat the egg with the sugar until the mixture is pale, creamy, and fluffy. Add the water, vanilla extract, instant coffee granules, and salt. Beat again until smooth and evenly combined.
With the mixer running, slowly pour in the cooled melted chocolate and butter mixture. Use a spatula to scrape in all the chocolate so none is left behind.
Add the buckwheat flour and cocoa powder. Beat until the batter is smooth and fully blended. Stir in the mini chocolate chips.
Scrape the batter onto the parchment-lined cookie sheet. Spread it with a spatula or spoon until it is about ¼ inch (.6cm) thick and fairly even. It does not need to reach the edges of the pan. The parchment may shift while you spread the batter, so hold it in place if needed. Sprinkle the buckwheat groats or kasha evenly over the top.
Bake for 35 minutes.
Remove the cookie sheet from the oven. While the brownie brittle is still warm, score it with a knife or pizza cutter into approximately 1½ inch (4cm) squares. Cut almost all the way through, but not completely. Let it cool fully in the pan.
Once cooled, lift the entire slab out of the pan using the parchment paper and place it on a cutting board. Cut or break the brittle along the scored lines into pieces. Store the brownie brittle in an airtight container at room temperature.
Makes about 50 pieces.
Guten Appetit!
