This is maybe hard to admit…whatever the right words are…but these brownies are better than my “brownies from childhood”! I think it’s the buckwheat!
Words cannot describe the fudgey, rich chocolate-y, chewy goodness of these brownies! The buckwheat flour adds to the chewy factor. It makes me wonder why all brownies aren’t made with buckwheat flour?
What is buckwheat? It’s not a grain like you would think. It’s a fruit seed in the rhubarb family. They are high in magnesium…which is good for you for many reasons…hey, I’m not a nutritionist but I’m trying to learn!
Here are the buckwheat brownies before they were baked. I didn’t have the walnuts that the recipe called for so I decided to use dots of the homemade chocolate hazelnut butter that I made.
- 1 stick organic, unsalted butter
- 1 cup organic raw cane sugar
- 2 eggs
- 1/2 teaspoon organic vanilla extract
- 3/4 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup (heaping) buckwheat flour
- 2/3 cup organic walnuts (or 1/4 cup chocolate hazelnut spread, divided)
- Preheat the oven to 325 degrees.
- Prepare an 8×8 square baking dish by rubbing coconut oil around the bottom and sides.
- In a small pot, melt the butter over low heat. Add the sugar and cocoa powder, stirring until combined. Pour into a medium bowl and allow to cool slightly.
- Add vanilla and eggs and stir well to combine.
- Add buckwheat flour, salt and baking powder and stir well for about 2 minutes, making sure to incorporate anything that may have stuck to the side of the bowl.
- This is the point where you can fold in walnuts if using. I decided to use 9 dallops of my chocolate hazelnut spread.
- Pour batter into the baking dish and spread evenly. Bake for 28 minutes or until a knife comes out clean. When done, remove immediately from the baking dish and allow to cool completely before cutting/serving.