Sweeten Up Valentine's Day with this Buckwheat Brownie Recipe

Help your clients' stick to their 2025 health goals with these nutritious Buckwheat Brownies by executive pastry chef for Michelin-starred restaurant group, Scratch Restaurants Group, chef Margarita Kallas-Lee. 

Ingredients

• 2 cups dark chocolate
• 1 cup sweet butter
• 4 eggs
• 1¾ cups brown sugar
• ½ tsp. reduced vanilla
• 1 cup almond flour
• ½ cup buckwheat flour
• 2 tsp. salt
• 1 tbsp. cacao powder
• ½ tsp. baking soda
• Roasted white chocolate or chocolate chips of your choice to taste
• Optional: pinch of cinnamon, nutmeg, clove, cardamom  

Instructions

Preheat your oven to 325F, with the convection fan on. If you do not have a convection oven set your temperature to 350F. Melt the chocolate and butter together over a double boiler. In a large mixing bowl, add the eggs and whisk before adding brown sugar and vanilla. In another smaller bowl, add buckwheat flour, almond flour, salt, baking soda and spices of your choice, and whisk. Once the chocolate and butter is melted, take it off the double boiler, let it cool slightly, and then pour it into the egg mixture while whisking continuously to homogenize. Add the buckwheat flour mixture to the egg and chocolate, whisk to incorporate and then pour that into a 9x15 in. baking dish that was buttered. Put that into your oven, and bake for 10 min. Rotate after 10 min, and bake for another 10 min. Rotate and bake for 5 min. Rotate the last time and bake for another 5 minutes. Turn your oven off entirely, and let the brownies stay in the oven while the oven is cooling down for 2-4 min. Take the brownies out of the oven and let cool, but also they’re great warm (add ice cream on top for a delicious vibe).