Description
These are slightly fudge-like but almost cake-like brownies made with semisweet chocolate and buckwheat flour. The texture and flavor are surprisingly light for buckwheat flour! If you like your brownies sweeter, add more sugar.
Ingredients
- 4 ounces semisweet baking chocolate, chopped
- ¼ cup unsalted butter
- ½ cup white sugar, or more to taste
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup buckwheat flour
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) on convection heat. Grease an 8×8-inch baking dish.
- Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently
- scraping down the sides with a rubber spatula to avoid scorching
- until chocolate is melted
- about 5 minutes.
- Pour chocolate mixture into a large bowl and stir in sugar. Cool slightly
- then beat in eggs
- 1 at a time. Stir in vanilla extract.
- In a separate bowl
- mix buckwheat flour
- baking soda
- and salt together. Add to chocolate mixture
- stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan
- 20 to 25 minutes. Let cool completely before slicing.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12