Rich Dark Chocolate Brownies with buckwheat

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


  • 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


  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.