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Rich Dark Chocolate Brownies with buckwheat

Last updated on 
Rich Dark Chocolate Brownies with buckwheat

My favourite rich dark chocolate brownies are fudgey and even taste great when made with buckwheat flour; they almost taste normal. This recipe includes; chocolate brownies made with good quality 70% dark chocolate, cocoa powder, unsalted butter, sugar, eggs and buckwheat flour. Adding buckwheat flour to this dark chocolate brownie recipe gives a slightly nutty flavour than regular flour but made with chocolate it is not quite noticeable and a bonus they're naturally gluten-free. You could sneak it in your  – your friends and family may not even notice. If you don't like a rich intense dark chocolate brownie then use milk chocolate instead and if  don't like the gooey texture and prefer a more cake-like browny whisk in 1 teaspoon of baking powder to your flour.

I bake this in my square baking tin; this recipe makes 16 square bite-size pieces which are perfect because the rich dark chocolate brownies are quite decadent. If you don't like dark chocolate but a 50% dark chocolate.

TAKES – 15 minutes to prepare
BAKES – 25 minutes
MAKES – 16 small squares

Ingredients

  • Unsalted butter – 250g (1 pkt UK and Aust./ about 2 sticks US)
  • 70% Dark Chocolate – 200g (about 1 cup plus 1/3)
  • Cocoa powder, sifted – 80g (about 1/2 cup)
  • Buckwheat flour (or your choice) – 65g (about 1/2 cup)
  • Castor Sugar – 200g (about 1 cup)
  • Large eggs – 4 large eggs

Method

  1. PREHEAT – oven to 170˚C and grease and line with baking paper a square baking tin with baking paper.
  2. MELT butter and chocolate in a large heatproof bowl over some simmering water. Ensure that the bowl does not touch the water and mix until smooth. Or in the microwave - three short bursts of 1 minute works well too in a microwave-friendly bowl.
  3. MIX in a separate bowl, cocoa powder, flour and sugar, then add this to the chocolate.
  4. STIR together well.
  5. BEAT the eggs one at a time and mix in until you have a silky looking mix.
  6. POUR – brownie mix into the baking tray.
  7. BAKE – 20 to 25 minutes. Sometimes with buckwheat flour they cook slightly quicker than normal brownies, check 5 mins before the timer is due to go off. Better to under cook than over cook.
  8. COOL in the tray, then carefully transfer to a large chopping board and cut into 9 large chunky squares or 16 smaller squares.

Sue Maree P Baking Tips

  • FLOUR – this recipe can be adapted to swap out for your favourite flour. As there is only a small amount of flour this recipe is kind of forgiving to what flour you have on hand.
  • VEGAN – I haven't tested swapping out the eggs or butter in this recipe yet. Let me know if you do.
  • COOKING – don't over bake, Under cooked brownies are always better, than cakey ones.That's what I like anyway. If you want cakey ones, add 1 teaspoon of baking powder to the mixture.
  • CHOCOLATE – I love the intense dark chocolate flavour but if you prefer a more mellow chocolate flavour go for a milk chocolate.