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These hazelnut buckwheat brownies are packed with dark chocolate, semisweet chocolate chips, and chopped hazelnuts. They are super fudgy and made with a delicious mix of buckwheat and white whole wheat flour.
Listen, if you asked me what my ultimate dessert would be: a warm brownie, vanilla ice cream, or hot fudge sundae. There is something so comforting and perfect about a warm chocolate brownie with ice cream sitting on top. Perfection.
I know that desserts are a controversial topic (so many of you are fruit lovers when it comes to desserts!), but chocolate will be my forever go-to.
That’s why, the second I finished eating the pan, I decided it was finally time to share these fudgy buckwheat brownies with hazelnut.
I made them unique by mixing white whole wheat flour and buckwheat flour! I’ve made a few desserts with buckwheat flour, which have always been a hit. (See Buckwheat Crepes with Strawberry Rhubarb Compote or my Chocolate Orange Gingerbread Cake)
The result is a perfectly nutty and fudgy brownie that pairs perfectly with ice cream, whipped cream, or eaten plain.
Trust me, you’re going to love these hazelnut buckwheat brownies!
Ingredients for buckwheat brownies
- Butter
- Dark chocolate
- Granulated sugar
- Eggs
- Instant espresso powder
- Vanilla bean paste
- Buckwheat flour
- White whole wheat flour
- Semisweet chocolate chips
- Chopped hazelnuts
How to make
Homemade brownies are always the best because they are rich and fudgy. This extra fudgy version is made with buckwheat flour and chopped fresh hazelnuts.
- Melt together your butter and dark chocolate.
- Stir in granulated sugar until the batter looks shiny.
- Mix in the eggs.
- Mix in instant espresso powder and vanilla bean paste.
- Whisk together buckwheat flour, white whole wheat flour, and kosher salt.
- Gently mix the dry and wet ingredients until the mixture is fully combined.
- Fold in some of the semisweet chocolate chips and chopped hazelnuts.
- Pour into a prepared 9×9 pan and top with remaining chocolate chips and nuts.
- Bake until fudgy and delicious.
My Pro Tips
Recipe Tips
- Use good quality dark chocolate. I like a minimum of 70% dark, and my favorite is the bars from Trader Joe’s.
- The instant espresso powder will help elevate the dark chocolate flavor.
- You can use vanilla extract in place of vanilla bean powder.
- To make these extra chocolatey, I added semisweet chocolates to the brownies. You can reduce the recipe amount to make it less fudgy and chocolatey.
- If your nuts were bought whole, chop them before stirring in and topping.
- You can replace the white whole wheat flour with all-purpose flour.
More chocolate dessert recipes
Hazelnut Buckwheat Brownies
Ingredients
- 12 tablespoons unsalted butter
- 6 ounces 70% dark chocolate, roughly chopped
- 1-¼ cup granulated sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla bean paste
- ½ cup buckwheat flour
- ½ cup white whole wheat flour
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped hazelnuts
Instructions
- Preheat oven to 350 degrees F and line a 9×9 baking pan with parchment paper or spray with non-stick baking spray, set aside.
- Add butter and 70% dark chocolate to a microwave-safe large mixing bowl. Heat in the microwave for 1 minute. Remove from the microwave and stir. Add the bowl to the microwave and heat again for 15-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Add the granulated sugar and stir to combine.
- One at a time, add your eggs and stir until combined and the batter is shiny.
- Add the instant espresso powder and vanilla bean paste and stir to combine.
- In a small bowl, whisk together buckwheat flour, white whole wheat flour, and kosher salt.
- Add the flour mixture to the wet ingredients and stir until the flour is incorporated.
- Add in 3/4 cup chocolate chips and 3/4 cup chopped hazelnuts and stir to combine. The batter will be thick.
- Add batter to the prepared dish and top with remaining chocolate chips and chopped hazelnuts.
- Bake for 40 minutes or until the brownies are fully cooked. The sides should be fully set with a set but still slightly soft middle. Cook to 165 degrees F internally for fudgy brownies and 210 degrees F internally for more cake like brownies.
- I think these brownies work best when cooked to the fudgy stage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate and hazelnut are so perfect together and I can’t wait to try these!!
I love the creamy texture of these brownies!
I love the idea of healthier brownies! My family is going to love these!
You’re totally stoking my chocolate addiction! I need to get a batch in the oven immediately!
Drooling over these! I need these right now!
I wish I could grab one out of my screen!
Ive actually never cooked with buckwheat flour but these brownies are making me rethink that