Hazelnut Buckwheat Brownies
If you’ve been searching for a dessert that beautifully combines rich chocolate flavors with the nutty crunch of hazelnuts, look no further than these Hazelnut Buckwheat Brownies. This recipe is not only indulgent but also gluten-free, making it a fantastic option for those with dietary restrictions. The addition of buckwheat flour gives these brownies a unique texture, while the dark chocolate and hazelnuts create a delightful symphony of flavors. Whether it’s for a special occasion or just a cozy night in, these brownies are sure to impress!
Why You’ll Keep Making It
These Hazelnut Buckwheat Brownies are a delightful treat that strikes the perfect balance between fudgy and chewy. The use of high-quality dark chocolate ensures a deep, rich flavor that pairs beautifully with the nuttiness of the hazelnuts. Plus, buckwheat flour adds a wholesome element without compromising on taste. You’ll find yourself reaching for this recipe over and over again, whether for a family gathering, a potluck, or simply to satisfy your sweet tooth. They are quick to whip up and can be enjoyed warm or at room temperature, making them versatile for any occasion.
Gather These 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
- ¾ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped hazelnuts
Cook’s Kit
- Mixing bowls: For combining your ingredients.
- Whisk: To blend eggs and sugars smoothly.
- Spatula: For folding in the flours and chocolate chips.
- 9×13-inch baking pan: Perfect size for brownies.
- Parchment paper: For easy removal of brownies from the pan.
- Oven: Preheat it to 350°F (175°C).
Hazelnut Buckwheat Brownies Cooking Guide
Step 1: Melt the Butter and Chocolate
Start by preheating your oven to 350°F (175°C). In a medium saucepan, melt the 12 tablespoons of unsalted butter along with the 6 ounces of chopped dark chocolate over low heat. Stir frequently until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar and the eggs until well combined. Add the 2 teaspoons of instant espresso powder and 2 teaspoons of vanilla bean paste to the mixture, stirring until smooth.
Step 3: Combine Chocolate Mixture
Once the chocolate and butter mixture has cooled slightly, pour it into the egg mixture. Stir until fully incorporated, ensuring no lumps remain.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the buckwheat flour, white whole wheat flour, and kosher salt. Gradually fold this dry mixture into the wet ingredients using a spatula until just combined.
Step 5: Fold in Chocolate Chips and Hazelnuts
Gently fold in the 1 cup of semisweet chocolate chips and 1 cup of chopped hazelnuts. Make sure they are evenly distributed throughout the batter.
Step 6: Bake
Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Pour the brownie batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Cool and Serve
Allow the brownies to cool in the pan on a wire rack for at least 10 minutes. Once cooled, lift them out using the parchment paper and cut into squares. Enjoy your delicious Hazelnut Buckwheat Brownies!
Substitutions by Diet
- Butter: Use vegan butter or coconut oil for a dairy-free version.
- Sugar: Substitute with coconut sugar or maple syrup for a healthier alternative.
- Eggs: Replace with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan option.
- Chocolate: Use dairy-free chocolate to keep it vegan.
Watch Outs & How to Fix
When baking these Hazelnut Buckwheat Brownies, be cautious not to overmix the batter after adding the flour, as this can lead to denser brownies. If you find your batter too thick, you can add a tablespoon of milk or water to achieve a smoother consistency. Additionally, keep an eye on the baking time, as ovens can vary; check a few minutes before the timer goes off to avoid overbaking.
Refrigerate, Freeze, Reheat
These brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you want to freeze them, wrap individual brownies in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds to bring back their fudgy texture.
Ask the Chef
Can I use regular all-purpose flour instead of buckwheat flour?
While you can substitute regular all-purpose flour, it will alter the flavor and texture of the brownies. Buckwheat flour adds a unique nuttiness and is gluten-free, making it a great choice for these brownies.
What can I substitute for hazelnuts?
If you’re not a fan of hazelnuts, you can easily swap them out for walnuts, pecans, or even almonds. Each nut will bring its distinct flavor and texture to the brownies.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. If it comes out completely clean, they might be overbaked and could be dry.
Can I make these brownies ahead of time?
Absolutely! These brownies actually taste better the next day as the flavors continue to meld. You can bake them a day or two ahead and store them covered at room temperature until you’re ready to serve.
Final Bite
If you’re looking to impress your friends and family with a decadent dessert that’s easy to make and utterly delicious, these Hazelnut Buckwheat Brownies are the perfect choice. With their rich chocolate flavor, chewy texture, and nutty crunch, they’re sure to become a staple in your recipe collection. Treat yourself to this delightful dessert and enjoy the compliments that are sure to come your way!
The next time you’re in the mood for a sweet treat, remember these Hazelnut Buckwheat Brownies. They are not just brownies; they are a celebration of flavors and textures that will leave you and your loved ones coming back for more. Happy baking!
Hazelnut Buckwheat Brownies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). In a medium saucepan, melt the 12 tablespoons of unsalted butter along with the 6 ounces of chopped dark chocolate over low heat. Stir frequently until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and the eggs until well combined. Add the 2 teaspoons of instant espresso powder and 2 teaspoons of vanilla bean paste to the mixture, stirring until smooth.
- Once the chocolate and butter mixture has cooled slightly, pour it into the egg mixture. Stir until fully incorporated, ensuring no lumps remain.
- In a separate bowl, whisk together the buckwheat flour, white whole wheat flour, and kosher salt. Gradually fold this dry mixture into the wet ingredients using a spatula until just combined.
- Gently fold in the 1 cup of semisweet chocolate chips and 1 cup of chopped hazelnuts. Make sure they are evenly distributed throughout the batter.
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal. Pour the brownie batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan on a wire rack for at least 10 minutes. Once cooled, lift them out using the parchment paper and cut into squares. Enjoy your delicious Hazelnut Buckwheat Brownies!
Notes
- For a dairy-free version, substitute butter with vegan butter or coconut oil.
- Use coconut sugar or maple syrup instead of granulated sugar for a healthier option.
- Store brownies in an airtight container for up to 3 days or refrigerate for a week.
