Double Chocolate Buckwheat Brownies

4.45 from 47 votes

Double Chocolate Buckwheat Brownies

Double chocolate buckwheat brownies, made with cocoa and dark chocolate, are a rich, fudgy treat that will satisfy any chocolate craving! Do not—I repeat—DO NOT make this recipe if you like cake-like brownies.

Prep Time20

Cook Time22

Total Time42

Course: Cookies & Bars

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 339kcal

Author: Kelly Neil

Equipment

8-inch (20-cm) square baking pan
Parchment paper
Medium pot
Large mixing bowl heat-proof glass or metal, not plastic
Measuring cups and spoons or digital kitchen scale
Knife and cutting board
Whisk
Rubber spatula or wooden spoon
Wire cooling rack

Ingredients

6 ounces dark chocolate
½ cup butter plus extra for greasing the pan
½ cup brown sugar
¼ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla
¾ cup light buckwheat flour
¼ cup cocoa powder
½ teaspoon salt

US cups - Metric grams

Instructions

Preheat the oven to 350ºF (180ºC). Lightly butter an 8-inch (20-cm) square baking pan and line it with parchment paper. Set aside.
Place a medium-sized pot on the stove with 1 to 2 inches of water inside. Set a large heatproof mixing bowl on top of the pot so it sits snugly without touching the water. Bring the water to a boil then reduce the heat to a lively simmer. Add the dark chocolate and butter to the bowl and heat until smooth and melted, about 3 to 4 minutes.
Remove the bowl from the pot and turn off the heat. Add both the brown and granulated sugar to the melted chocolate and whisk to combine.
Add the eggs and vanilla to the chocolate. Whisk smooth.
Sprinkle the buckwheat flour, cocoa, and salt in the bowl. Use a rubber spatula or wooden spoon to stir the brownie batter until the flour is all mixed in.
Pour the batter into the prepared square pan. Use an offset spatula or butter knife to smooth the top. Bake the brownies for 22 to 24 minutes, or until the edges are set and the middle is still slightly underdone. Remove the pan from the oven and transfer it to a wire rack. Let the brownies cool in the pan before lifting them out, slicing, and serving.

Notes

- Room-temperature eggs whisk much easier than cold eggs from the fridge. If you don't have room temperature eggs, place cold eggs in a bowl of hot tap water and let them sit for a few minutes to warm.

- Once cool, store the brownies in an airtight container with a lid. You can keep them on the counter for a couple of days, or keep them in the fridge for up to a week.

Nutrition