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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! 
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Hazelnut Buckwheat Brownies

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: buckwheat brownies, hazelnut brownies
Servings: 9 servings
Author: Brandy O'Neill

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 9x9 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

Serving: 1serving | Calories: 627kcal | Carbohydrates: 59g | Protein: 9g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 33mg | Potassium: 421mg | Fiber: 6g | Sugar: 41g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 5mg