Dark Chocolate Spelt & Buckwheat Brownies Dark Chocolate Spelt & Buckwheat Brownies
Prep 30 minutes
Total 1 hour 30 minutes
Serves pieces
US | Metric
Ingredients
for the brownie mix
  • 150 g unsalted butter
  • 300 g dark chocolate
  • 150 g caster sugar
  • 150 g brown sugar
  • 4 eggs
  • 100 g rye or spelt flour
  • 100 g buckwheat flour
  • 55 g cocoa powder
  • 3 g baking powder
  • 4 g salt

Dark Chocolate Spelt & Buckwheat Brownies

Notes:


-       We always use couverture dark chocolate for our cake with 55-70% cacao solids. 

-       We have introduced using alternative flours like rye, spelt and buckwheat because of the distinctive nutty taste and improved nutritional content. The proportions are less when as this flour tends to absorb more moisture due to its less refined wheat texture. With that said, you can easily do this recipe with regular plain (all-purpose) flour.

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To prepare:


Preheat your oven to 180 degrees. Prepare a rectangular pan with grease (melted butter or oil spray) or line it with greaseproof paper, then place on a flat tray.

For the mix:


Start by placing the butter and dark chocolate into a heatproof bowl. At the same time, prepare a bain marie – a pot filled at least halfway with water, and turn the stove to a medium flame. Place your bowl of chocolate on top of the pot and leave. Stir occasionally until the chocolate and butter melt and fully combine.  


Place the eggs and sugar in the bowl of a standing mixer. Whisk the contents at medium-high speed until the mixture becomes light and fluffy. While whisking, measure all dry ingredients into a separate bowl. The cocoa powder should be sifted to avoid any lumps.


When the egg mix is ready, turn the mixer down to a slow-medium speed. Grab the melted chocolate/ butter mix and slowly pour it down the side of the mixing bowl. Allow the chocolate to gradually incorporate into the egg mix. When mostly incorporated, scrape down the sides before continuing to whisk again. After about 30 seconds, stop the mixer and pour in all dry ingredients. Pulse the mixer at first to avoid the dry goods from spilling out of the bowl and then increase to a medium speed. Be sure to scrape down the sides occasionally and mix well to avoid any lumps of flour.


Once completed, take the mix and scrape into the already lined greaseproof pan. The mixture will be nice and thick so you will need to grab a palette knife and spread evenly across the whole pan. When finished, place the pan into the oven and allow to cook for about 50-60 minutes, depending on how hot your oven is and how you like your brownies – fudgy or more cooked! Check by poking a thin stick through the center of the pan at about 50 minutes of baking time.



Once finished baking, these brownies are best enjoyed out of the oven, warm and with a scoop of ice cream (obviously!). They will keep well for up to 3 days in an air-tight container at room temperature, if they last that long!  

Dark Chocolate Spelt & Buckwheat Brownies Dark Chocolate Spelt & Buckwheat Brownies

Dark Chocolate Spelt & Buckwheat Brownies

Notes:


-       We always use couverture dark chocolate for our cake with 55-70% cacao solids. 

-       We have introduced using alternative flours like rye, spelt and buckwheat because of the distinctive nutty taste and improved nutritional content. The proportions are less when as this flour tends to absorb more moisture due to its less refined wheat texture. With that said, you can easily do this recipe with regular plain (all-purpose) flour.

favorite
print
like
Prep 30 minutes
Total 1 hour 30 minutes
Serves pieces
US | Metric
Ingredients
for the brownie mix
  • 150 g unsalted butter
  • 300 g dark chocolate
  • 150 g caster sugar
  • 150 g brown sugar
  • 4 eggs
  • 100 g rye or spelt flour
  • 100 g buckwheat flour
  • 55 g cocoa powder
  • 3 g baking powder
  • 4 g salt

To prepare:


Preheat your oven to 180 degrees. Prepare a rectangular pan with grease (melted butter or oil spray) or line it with greaseproof paper, then place on a flat tray.

For the mix:


Start by placing the butter and dark chocolate into a heatproof bowl. At the same time, prepare a bain marie – a pot filled at least halfway with water, and turn the stove to a medium flame. Place your bowl of chocolate on top of the pot and leave. Stir occasionally until the chocolate and butter melt and fully combine.  


Place the eggs and sugar in the bowl of a standing mixer. Whisk the contents at medium-high speed until the mixture becomes light and fluffy. While whisking, measure all dry ingredients into a separate bowl. The cocoa powder should be sifted to avoid any lumps.


When the egg mix is ready, turn the mixer down to a slow-medium speed. Grab the melted chocolate/ butter mix and slowly pour it down the side of the mixing bowl. Allow the chocolate to gradually incorporate into the egg mix. When mostly incorporated, scrape down the sides before continuing to whisk again. After about 30 seconds, stop the mixer and pour in all dry ingredients. Pulse the mixer at first to avoid the dry goods from spilling out of the bowl and then increase to a medium speed. Be sure to scrape down the sides occasionally and mix well to avoid any lumps of flour.


Once completed, take the mix and scrape into the already lined greaseproof pan. The mixture will be nice and thick so you will need to grab a palette knife and spread evenly across the whole pan. When finished, place the pan into the oven and allow to cook for about 50-60 minutes, depending on how hot your oven is and how you like your brownies – fudgy or more cooked! Check by poking a thin stick through the center of the pan at about 50 minutes of baking time.



Once finished baking, these brownies are best enjoyed out of the oven, warm and with a scoop of ice cream (obviously!). They will keep well for up to 3 days in an air-tight container at room temperature, if they last that long!