Buckwheat Brownies

Wedding planning is just frustrating. This may be exacerbated by the fact that Zac and I are planning a Pennsylvania wedding from 3000 miles away in Seattle. In retrospect we probably should have thought through the logistics a little more before committing to a long-distance wedding. We are just under 8 months from the date, and we are at the stage with so many moving parts that it’s hard to keep track of every small piece.

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So, to get us through riveting decisions like hotels and transportation, I made a batch of buckwheat brownies. The recipe comes from Megan Gordon’s blog A Sweet Spoonful. I was lucky enough to take her Baking with Whole Grains class at The Pantry this past year. She not only introduced me to a variety of whole grain flours that I didn’t even realize were out there, but she introduced me to the best brownies ever!

These brownies are so fudgy and indulgent. I say indulgent because they are probably the richest brownies I’ve ever had. In the recipe on her blog she uses rye flour; however, in the class she substituted rye flour for buckwheat flour. The addition of the buckwheat really helps to bring out the flavor in the chocolate. It also adds a delicious earthiness and minerality that will leave you wondering what you just ate, and keep you coming back for seconds.

Find the full recipe here: A Sweet Spoonful's Chocolate Brownies

Some notes on this recipe...

  • Buckwheat flour can be substituted for the rye flour in direct proportions.
  • These brownies come out super fudgy. Depending on how they feel after the initial bake time, I have left them in the oven for up to an additional 10 minutes.
  • If you have bulk bins at your local supermarket, that’s a good place to look for buckwheat flour. If not, Bob’s Red Mill sells it in 22 oz bags.
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