Wedding planning is just frustrating. This may be exacerbated by the fact that Zac and I are planning a Pennsylvania wedding from 3000 miles away in Seattle. In retrospect we probably should have thought through the logistics a little more before committing to a long-distance wedding. We are just under 8 months from the date, and we are at the stage with so many moving parts that it’s hard to keep track of every small piece.
So, to get us through riveting decisions like hotels and transportation, I made a batch of buckwheat brownies. The recipe comes from Megan Gordon’s blog A Sweet Spoonful. I was lucky enough to take her Baking with Whole Grains class at The Pantry this past year. She not only introduced me to a variety of whole grain flours that I didn’t even realize were out there, but she introduced me to the best brownies ever!
These brownies are so fudgy and indulgent. I say indulgent because they are probably the richest brownies I’ve ever had. In the recipe on her blog she uses rye flour; however, in the class she substituted rye flour for buckwheat flour. The addition of the buckwheat really helps to bring out the flavor in the chocolate. It also adds a delicious earthiness and minerality that will leave you wondering what you just ate, and keep you coming back for seconds.
Find the full recipe here: A Sweet Spoonful’s Chocolate Brownies
Some notes on this recipe…
- Buckwheat flour can be substituted for the rye flour in direct proportions.
- These brownies come out super fudgy. Depending on how they feel after the initial bake time, I have left them in the oven for up to an additional 10 minutes.
- If you have bulk bins at your local supermarket, that’s a good place to look for buckwheat flour. If not, Bob’s Red Mill sells it in 22 oz bags.