Hazelnut Buckwheat Brownies
Indulge in these rich, fudgy Hazelnut Buckwheat Brownies, a delightful twist on a classic dessert!
Servings: 12 servings
Ingredients
- 12 tablespoons unsalted butter
- 6 ounces 70% dark chocolate roughly chopped
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla bean paste
- 1 cup buckwheat flour
- 1 cup white whole wheat flour
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped hazelnuts
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Line your 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Step 3: Melt the butter and dark chocolate together in a double boiler or microwave-safe bowl until smooth. Allow to cool slightly.
- Step 4: In a mixing bowl, whisk together sugar, eggs, espresso powder, and vanilla bean paste. Stir in the melted chocolate mixture.
- Step 5: Sift together buckwheat flour, white whole wheat flour, and salt in another bowl. Gradually mix into the wet ingredients until just combined.
- Step 6: Fold in chocolate chips and chopped hazelnuts for added texture and flavor.
- Step 7: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Step 8: Cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Mixing bowls
- Whisk
- Spatula
- Double boiler or microwave-safe bowl
- Measuring cups and spoons
Notes
- Ensure accurate flour measurement to avoid dry brownies.
- Rotate the baking pan halfway through for even baking.
- Use parchment paper to prevent sticking.
