These hazelnut buckwheat brownies are packed full of 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. Trust me, you’ll love these brownies!
Disclosure: This post is sponsored by Healthy Aperture Blogger Network and Hodgson Mill. All opinions and thoughts are 100% my own.
These brownies are still sitting on my counter and are calling my name. It’s so hard to not just sit down and eat middle out of a tray of brownies – who’s with me? As much as I LOVE a corner slice I’m also pretty partial to the warm fudgy center.
PLUS for today I didn’t just bring you normal brownies NOPE I brought you super special OMG hazelnut buckwheat brownies! They are made with lots of dark chocolate, buckwheat flour, white whole wheat flour, semisweet chocolate chips and chopped hazelnuts.
So. much. goodness.
If you remember my Instant Pot Red Wine Rosemary Short Ribs from last month you might remember I have teamed up with Hodgson Mill for a few posts. I have been using their products for years and I was so excited to finally be working with them.
They sent out some of their flours and I decided it was high time buckwheat flour got a little more love. I made a chocolate orange buckwheat gingerbread cake a few years ago but other than I don’t have a lot going on in the buckwheat department. (Fun fact: buckwheat flour is naturally gluten-free! These brownies are not gluten free BUT you can always substitute 1-for-1 gluten-free flour for the white whole wheat OR try it with all buckwheat flour!)
I also thought it would be great to use some white whole wheat flour because it’s so dang good! PLUS it’s packed full of fiber (which just so happen to be vital for heart and digestive health!) and whole grains are a key source of fiber! And current nutrition guidelines suggest that you should try to make at least HALF the grains you eat whole grains. They even make it easy for you by putting a Whole Grain Stamp on the product packaging to let you know they contain whole grains.
I love it when they make it easy to eat healthier!
By using a mix flours these brownies turn out super fudgy with just a touch of nutty flavor. They are so incredibly perfect I’m bummed I can’t just sit down and eat the whole pan. Even though my macro numbers are hight they will never that high #wishfulthinking
Another thing I love about these hazelnut buckwheat brownies is that you just throw everything in a big bowl and get to work. Seriously, you don’t even need to bust out your mixer.
Looking for even more delicious chocolate recipes?
Try my Espresso Dark Chocolate Mascarpone Frosting, Vitamix Hot Chocolate, Espresso Chocolate Chip Brownies, Chocolate Zucchini Date Cake, or my Easy Whipped Chocolate Frosting
Hazelnut Buckwheat Brownies
These hazelnut buckwheat brownies are packed full of 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. Trust me, you'll love these brownies!
Yield: 9x9 pan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 12 tablespoons unsalted butter
- 6 ounces 70% dark chocolate
- 1-1/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 2 teaspoon vanilla bean paste
- 1/2 cup buckwheat flour
- 1/2 cup white whole wheat flour
- 1 cup semisweet chocolate chips
- 1 cup chopped hazelnuts
Directions:
Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper or spray with non-stick baking spray, set aside.
In microwave safe large mixing bowl add butter and chocolate. Add to the microwave and heat for 1 minute. Remove from the microwave and stir. Add the bowl back to the microwave and heat again for 15second intervals, stirring in between, until the chocolate is completely melted and smooth.
Add the sugar and stir to combine.
Add the 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 and white whole wheat flour. Add 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 about 35 minutes or until the brownies are fully cooked. For an extra fudgy brownie, I like to pull them out when they are set around the edges but just a tiny bit soft in the middle. Let cool and slice.