Gluten-free chocolate, buckwheat and fleur de sel brownies recipe

This, my friends, is brownie perfection. Deep, mud-like fudge topped with the crispiness and crackle and crack of a dried creek bed. The fact that it’s gluten-free is incidental, but the buckwheat flour is a must, it adds a glorious nutty flavor. And endurance puts it above most freshly baked goods.


280g unsalted butter

400g caster sugar

100g brown sugar

5 eggs

1 tablespoon vanilla bean paste

125g unsweetened cocoa powder

160g buckwheat flour

sea ​​salt flakes


1. Preheat the oven to 150C convection (170C conventional). Grease and generously line a 30 cm x 23 cm x 5 cm cake tin with baking paper.

2. Cream the butter and sugars until light and pale, for at least 5 minutes – it is important not to rush this step. Beat eggs, one at a time, until fully incorporated. Add the vanilla and stir in, then add the cocoa powder and mix gently. Add the buckwheat flour and stir to combine. Pour the batter into the prepared pan and sprinkle generously with fleur de sel. Bake for 50 minutes. Remove from the oven and sprinkle again with another pinch of sea salt. Let cool completely in pan before unmolding and slicing.

3. These brownies are best served at room temperature. They keep for 3 days in an airtight container at room temperature, and will keep for a week in the refrigerator, just note that they become quite solid when refrigerated due to their high butter content.

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