Eggless Buckwheat Flour Brownies (Glutenfree)

We went for a morning walk after a very long break. It was refreshing, rejuvenating and a happy feeling. Fresh air, birdsongs, and greenery especially post rains is a magical experience. We wondered why we did not come out of lethargy and start the regime earlier. Back home, it was still early morning and the Sun had not risen. We headed to our terrace for breathing exercises. My dad used to do yoga and pranayama here at his favourite corner in the terrace. We also chose the same corner.

Soon, we saw the Sun on the horizon. It looked like a huge ball of fire in the ashen sky. There was a slight haze in the atmosphere and hence we could see the Sun comfortably. 

Within seconds it rose up, acquiring brightness, and radiance.  
Autumn is the season of festivals, of fasting and feasting. We had a lot of buckwheat flour in the pantry. We decided to bake some healthy brownies. 

We had a lot of milky walnuts from the hills and that too went into the shiny, satiny brownie batter.   By evening, we had a batch of eggless and gluten free decadent brownies that tasted delicious. Brownies were moist, chocolaty, gooey, fudgy and just out of the world. It is a happy feeling to enjoy a dessert that does not leave you guilty. Kids had with ice cream. We drizzled some chocolate sauce on our pieces.

Eggless Buckwheat Flour Brownies (Gluten Free)


  • 3/4 cup buckwheat flour (kuttu ka atta)
  • 1/2 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp Baking Soda
  • 6 tablespoons coconut oil/butter
  • 1 cup unrefined cane sugar/ powdered sugar
  • 1/2 cup thick curd
  • 1 tsp vanilla essence
  • 1/2 cup chopped walnuts


  1. Preheat oven to 180 degrees C. Line one 7x7inch square pan with the parchment paper horizontally and vertically and extending along the sides.
  2. In a large bowl, whisk together first four ingredients. These are dry ingredients.
  3. In another deep bowl, beat coconut oil/butter with sugar. Add curd. Beat till smooth. Add vanilla essence.
  4. Mix dry ingredients and stir well to get a smooth batter.
  5. Fold in 1/4 cup walnuts.
  6. Pour the batter into the prepared tin. Tap on the counter. Sprinkle the remaining walnuts on top.
  7. Bake for 20 -25 minutes. Keep checking after 20 minutes by inserting a toothpick in the center. The toothpick should not come out with liquid batter. There should be some crumbs sticking to the toothpick.
  8. Cool on the rack. Slice when cold.
  9. Serve with ice cream or chocolate sauce as dessert.

NewerStories OlderStories Home


  1. Any dairy free substitute of curd plz ? Not coconut yoghurt as my son can’t have that and I m looking for gluten, dairy , egg and nut free bake for him.Thankyou

    1. Hello Niki, I think soy curds will work well here. Do share your feedback if you bake with soy curd.

  2. Thanks for your reply.Unfortunately he is allergic to soya as well.Any substitute you can think of?

    1. Hello Nikki, I think we can play with the ingredients here. instead of curd, take 1/2 cup coconut milk. Add 1 teaspoon apple cider vinegar to the batter. . I am sure this will work.