Dark Chocolate Buckwheat Brownies with Nutella Ganache


These are so delicious, the first thing I need to do is acknowledge Rachael at La Fuji Mama (lafujimama.com) for the recipe.  It was so good and made so many brownies that the first thing I did was give half of them away! To keep myself from eating them, of course.

Then I fed some to my very happy son and his friend.  They were a big hit! So, I sent his friend home with a plate-full (I have a feeling he might not have shared them with the rest of his family)

I just chanced upon this recipe.  I had bought buckwheat flour for pancakes and was searching for other uses for it.  All I had to see was “Nutella ganache” and these were a must-make.

They are extremely rich and satisfying.  Perfect with a cold glass of milk.

And I have to say that not only were these delicious, they were so easy to make. Thank you Rachael!

Dark Chocolate Buckwheat Brownies with Nutella Ganache

from lafujimama.com

For the Brownies:
1 cup (8 ounces) unsalted butter
8 ounces bittersweet chocolate (70% cacao or darker), chopped
2 1/2 cups turbinado sugar
2 teaspoons vanilla extract
6 large eggs (locally raised)
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt

For the Nutella Ganache:
1/2 cup Nutella
2 cups semisweet chocolate chips
4 tablespoons (2 ounces) butter
2 tablespoons heavy whipping cream (locally produced)

Directions

Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil and lightly grease the foil.

Melt the butter and chocolate in a medium-size saucepan over low heat, stirring often.

Pour the mixture into a large mixing bowl and whisk in the sugar and vanilla. Then whisk in the eggs, 2 at a time.

In a separate bowl, whisk together the flours, cocoa powder, baking powder, and salt.

Add 1/2 of the flour mixture to the chocolate mixture, and stir well. Add the other half, and stir until just mixed.

Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Place the pan on a wire rack to cool.

While the brownies are cooling, make the ganache. Combine the ingredients in a double boiler or in a microwave safe bowl.Melt together and combine. Pour the ganache over the top of the brownies and spread gently. Place in the refrigerator until the ganache is set. Cut into 30 servings and Enjoy!

Makes 30 Brownies.

Categories: Dessert, Recipe | 1 Comment

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One thought on “Dark Chocolate Buckwheat Brownies with Nutella Ganache

  1. chefceaser

    Reblogged this on Chef Ceaser.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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