Buckwheat Brunette Brownies

These brownies are a great, completely gluten-free dessert that doesn’t taste “gluten-free.” The tahini swirl adds a nice boost of extra protein and healthy omega-3 fats as well.

¾ cup buckwheat flour

½ cup hazelnut flour (or almond or walnut flour)

1 teaspoon baking powder

¾ teaspoon salt

14oz 70% chocolate feves (discs)

150g (5.5oz) unsalted butter

½ cup sugar 

½ cup brown sugar

4 eggs

1 tablespoon vanilla paste or extract

1 tablespoon cacao nibs

½ cup sour cream 

3 teaspoon agave (or honey or maple syrup)

⅓ cup tahini

Maldon salt

Prepare a 9-inch by 9-inch baking dish with cooking spray. Preheat oven to 350F.

Whisk together buckwheat and nut flour, baking powder and salt.

Gently melt dark chocolate and butter in a double boiler. Find a heat-proof bowl and make sure it hovers over, but does not touch the simmering water. Stir consistently until smooth. Set aside.

In the bowl of a mixer using the paddle attachment, beat together sugars with eggs, adding 2 eggs at a time until well incorporated, about 3 minutes. Add in vanilla mix until incorporated.  

Add the flour mixture into the mixer bowl in 2-3 batches, stirring on low to incorporate. Add chocolate/butter mixture to bowl, scraping batter down as needed. Add cacao nibs and sour cream and mix to incorporate.

Meanwhile, in a small saucepan, simmer tahini and agave together, about 2-3 minutes. 

Pour brownie batter into prepared pan and smooth entire surface with rubber spatula, ensuring batter is evenly distributed across pan. Pour tahini mixture gently overtop batter in a ribbony design. Using a knife or cake test, swirl mixture to further create tahini ribbons. Sprinkle a good pinch of Maldon sea salt over top batter.

Bake 20-25 minutes, rotating pan halfway through. Test with a cake tester or toothpick for doneness.

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