21 Dec Buckwheat Brownies w/ Walnuts and Sea Salt
Even though I love brownies I don’t make them very often. Maybe because the best brownies are packed with sugar and butter and all the good and not so healthy stuff. Not that I have anything against sugar, I just can’t avoid the fact that it makes me jittery and upsets my stomach. To solve this problem I like to make healthier versions of classic sweet treats, often I even prefer them to the original. However, when it comes to brownies nothing can beat the real deal! This recipe is based on Jamie Olivers Bloomin Brilliant Brownies and It’s been my favorite brownie recipe for years! I’ve done some slight variations to the recipe but overall it’s pretty similar. Instead of plain flour I’ve used light buckwheat flour, which you can’t really tell, and I’ve also decreased the amount of sugar just a bit. Instead of adding sour cherries and chopped nuts to the brownie batter Like Jamie, I’ve sprinkled the top with walnuts and flaked sea salt. Simply because chocolate+walnuts+sea salt=perfection!
These brownies are super chocolatey, fudgy and gooey and are best eaten if you let them sit in the fridge overnight. I didn’t take any photos of these brownies because the lightning was really bad (hello Swedish winter) and we had already turned the baking tin with the brownies into a chocolate massacre before there was even a chance to take a photo worthy of their existence. The photo at the top of the post is from a café in Paris that I and a friend visited last spring. It would have been cool if I had a brownie story to go with the photo but honestly I don’t… I just liked the photo and I guess that’s reason enough.
- 200 g quality dark chocolate (70%)
- 250 g unsalted butter
- 80 g quality cocoa powder
- 65 g light buckwheat flour
- 1 teaspoon baking powder
- a pinch of salt
- 290 g caster sugar
- 4 large free-range eggs
- walnuts and flaked sea salt
- Preheat the oven to 180°C/350°F/gas 4 and line a 24cm square baking tin parchment paper.
- Break the chocolate into pieces and put in a large heatproof bowl along with the butter. Place over a pan of simmering water, until melted, stirring regularly.
- Sift the cocoa powder and flour into a separate bowl, add the baking powder, sea salt and sugar, then mix together.
- Add the dry ingredients to the chocolate mixture. Beat the eggs in a separate bowl and add to the batter. Then mix in until you have a silky consistency.
- Pour the brownie mix into the baking tin and sprinkle walnuts and flaked sea salt on top. Bake in the middle of the oven for about 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean.
- Allow to cool in the tray. When baked for 25 minutes they turn out pretty gooey and you won’t be able to cut them into squares immediately. Place them in the fridge overnight if you want to cut them into nice squares. They’ll be super fudgy and delicious the next day!