I was planning to post photos from our Block Party, but so many folks requested my Buckwheat Brownie recipe (“Hurry!” they said), that I’m providing it first. The party was FANTASTIC to say the least – so check back soon for a long post that will make you feel you were there, too!
(gluten-free, dark, chewy, delicious)3/4 cup cocoa
3/4 cup buckwheat flour
1 tsp baking soda
1/8 tsp salt
10 Tbsp melted butter
1 3/4 cups dark brown sugar
1 tsp vanilla
6 oz Ghiradelli Semi Sweet Chocolate Chips
1/2 cup chopped walnuts
Preheat oven to 375 and line sides & bottom of 9X13 pan with foil. Combine cocoa, buckwheat, soda & salt. Set aside. Melt butter in medium saucepan over low heat. Add brown sugar, stirring to blend. Stir in flour mixture, then remove from heat. Whisk eggs with vanilla and add to mixture, stirring just until well blended, about 40 strokes. Mix in chocolate chips & walnuts, then quickly turn into foil-lined pan. Bake 20 minutes. Cool in pan, then remove with foil intact and cut into 20 squares or 40 triangles.
Tip: Remove 1/2 cup (packed) brown sugar from a 1 lb box and you will have 1 3/4 cup – just enough for this recipe.
Colonial Pines Inn Bed & Breakfast
(866) 526-2060 Toll-Free