The Lazy Cook’s Buckwheat Brownies {gf}

My son is going through a phase where he is making healthy choices for snacks, much to my bewilderment! Despite my best efforts to create a cake-loving child, the only snacks he asked for today were raw, not baked. Indeed, he informed me just yesterday that his favourite foods ‘in all the world’ are celery and orange juice! I blame his father. Despite a serious sweet tooth, Alex tends to model good food choices to our son. When either of us want to indulge, we do it when Theo isn’t looking.

Even then, my chocolate cravings are rare. Not to say that I go without sugar… far from it! Every day my main addiction – caffeinated tea – is sweetened with honey. But my need for chocolate mirrors my mother’s – I can be given a bar of chocolate and ignore it for a month. We used to tease her about it, and now I’m doing the same. Except the other night. I wanted brownies, and I wanted them stat! When it’s that desperate, I know exactly where to turn; The Lazy Cook’s Melt and Mix Cocoa Brownies.

They are a one-bowl affair, which means no extra dishes created by me or for me. They are also easy on the hip pocket, and make a lovely little batch, more enough to satisfy one’s sweet tooth, and enough to share with well-meaning friends who invite you over for a game of late-night Scrabble. This time I wanted to see how buckwheat flour would go in brownies. Having used it before in pancakes and muffins, I knew that it’s flavour could overwhelm. But mixed with cacao, you would never know!

Brownies, previously:
Black Forest Brownies
Peanut Butter Swirl Brownies
The Lazy Cook’s Melt and Mix Brownies
Raw Brownies
Orange and Almond Brownies
Trevor G’s Very Dark Chocolate Brownies
Double Chocolate Raspberry Brownies

The Lazy Cook’s Buckwheat Brownies {gf}
Buckwheat, cacao and hazelnuts meld to create a dessert that no-one will ever guess is gluten-free!

Makes 9 large brownies or 16 small

Ingredients
1/3 cup (80g) coconut oil
1/3 cup (40g) unsweetened cocoa powder or raw cacao powder
2/3 cup (145g) caster sugar – I used ½ white and ½ brown
2 eggs
½ cup plus 1 tablespoon (65g) organic buckwheat flour
½ teaspoon baking powder
¼ teaspoon sea salt, plus more for sprinkling
½ cup (100g) dark chocolate chips
½ cup (75g) toasted hazelnuts, for sprinkling

Method
Preheat oven to 170 C (338F/ Gas 4). Grease and line base and two sides of a baking tin 20 x 20cm (8 x 8 inches) with baking paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove.

Melt the coconut oil in a large saucepan, then stir in the cocoa and sugar. Add the eggs, whisking to combine.

Sift the flour and baking powder into the saucepan, then stir to combine. Add salt and chocolate chips and stir until just combined. Do not beat.

Pour the mixture into the prepared tin, sprinkle with chopped nuts and extra sea salt and bake for 18 minutes, or until shiny and set. Don’t be tempted to leave these longer in the oven. If they are still slightly squidgy, this is good.

Allow to cool in tin overnight, then remove to a board and cut into squares to serve.

Adapted from The Lazy Cook’s Melt and Mix Cocoa Brownies