1/2cup minus 1 TbspBuckwheat flourYou can use any other flour of your choice
1/2 tspbaking soda
3Tbsp ( generous)Peanut butterSmooth or crunchy
1TbspCoconut oil, melted
1/2cupLight coconut milk, at room temperatureYou can use any milk
1/3cupDairy free chocolate or Dark chocolate (70%)You can add more if you like
Sea salt for sprinkling on topOptional
Preheat your oven to 180C. Grease your skillet/cake pan very well. I used a 6" skillet. You can use a cake pan that size instead.
Mix all the dry ingredients in a bowl - Buckwheat flour, baking powder, baking soda, salt, cocoa powder and sugar.
Whisk in the peanut butter, coconut milk, and coconut oil. You'll have a thick ( not pourable consistency) mixture. Fold in the chocolate chips.
Scrape the dough out onto the prepared pan. Spread it out evenly. Add more chocolate chips on top if you'd like. Sprinkle some sea salt if using. Bake for about 15 - 20 minutes. Do check it at 15 minutes, if the top looks puffy and cooked and a skewer inserted comes out with moist crumbs attached, your brownie is ready. Otherwise give it another 3-4 minutes.
Eat warm, straight from the pan, with or without icecream! Its so delicious either way!!