Rich Dark Chocolate Brownies with buckwheat

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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.
#buckwheatbrownies #buckwheatflour
💁🏻‍♀️Chapters
0:00 Intro
0:17 Step 1: pre oven and tin
0:50 Step 2: how to melt butter and chocolate
1:31 Step 3: how to make the fudgey brownie mix
3:55 Outro

💁🏻‍♀️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