Buckwheat Brownies

Buckwheat and chocolate belong together: the flour's nutty flavor deepens the cocoa. These brownies use buckwheat flour as the only flour, plus a little cinnamon.

Flour: Everstone Mill Light Buckwheat Flour
Pan: 8 x 8 inch
Oven: 350°F (175°C), 25 to 30 minutes

Ingredients

• 8 tablespoons (1 stick) butter, room temperature
• 1 cup white sugar
• 4 1/2 tablespoons cocoa powder
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup Everstone Mill light (hulled) buckwheat flour
• 1/8 teaspoon baking powder
• 1 tablespoon milk or water, more if needed

Method

1. Preheat the oven to 350°F (175°C). Grease an 8 x 8 inch pan or line it with parchment paper.
2. Cream the butter with the sugar, then add the cocoa powder and mix to a smooth chocolate mixture.
3. Add the eggs, cinnamon, salt and vanilla. Stir until smooth.
4. Stir in the buckwheat flour and baking powder. If the batter is too thick to spread, add milk or water a tablespoon at a time.
5. Spread the batter evenly in the pan. Bake 25 to 30 minutes, until a toothpick comes out with a few moist crumbs but no wet batter.
6. Cool in the pan for at least 10 minutes, then move to a wire rack. Cut into squares once fully cool.

Everstone Mill buckwheat flour is 100% buckwheat. It is milled on equipment that also processes wheat.