Although many three-ingredient brownies are available online, most use the chocolate-hazelnut spread (such as Nutella), eggs, and all-purpose flour. This means five ingredients or less, but not water, salt, pepper, and certain fats like oil and butter. We’re assuming you already have those. This regular flour adds structure and body to baked goods like other baking products. Its flavour is mild and subtle. Why not increase the spice? It makes all the difference to use buckwheat flour. The grey-hued ingredient imparts a bitter, nutty, and confident flavour that balances the sweetness. This ingredient is also gluten-free and makes a tender, fluffy brownie. Buckwheat flour can be stored in the freezer to extend its shelf life and freshness.
If you don’t have buckwheat flour, you can substitute whole-wheat flour for buckwheat flour if you don’t have buckwheat flour. Whole-wheat flour, white whole-wheat or rye flour will add some flavour and texture. Wrap leftovers well and put them in the freezer for an afternoon snack.
It’s all due to a three-ingredient recipe you may have seen floating around the internet: eggs, chocolate-hazelnut spread (such as Nutella), and flour. Yes, the spread is choccy. It also contains sugar and fat. This is what almost every brownie recipe needs. Eggs provide richness and structure. The flour adds structure.
What if the flour also had flavour? Why not?
The all-purpose ingredient is fairly standard, but many other options, such as whole wheat, corn, and teff, will be happy to talk up and ask for your attention. We’re going to use buckwheat in this instance.
Buckwheat, also known as pseudocereal or pseudo-grain, is a misnomer and not related to wheat. It comes from a plant with rhubarb, sorrel and other related plants. Buckwheat, however, is not like its cousins and wants to be made into flour.
This flour is grey and mottled, like a marble countertop or fuzzy kitten. It’s one of my favourite ingredients for baking and cooking. It’s a beloved staple all over the globe, from French crepes to Russian Biblini to Japanese Soba.
This complexity brings out the butteriness and toastiness of the hazelnuts and the chocolate’s richness. This keeps Nutella’s cloying sugariness in check, resulting in a sweet brownie but not too sweet.
What’s more? Buckwheat is gluten-free, so it doesn’t have the structure you would find in bread or cakes. This lack of structure in a brownie is what we need, leading us to something deliciously squidgy.
- COOK TIME20 minutes
- MAKES ONE 8×8-inch pan
- 1 1/4 cups (370 grams) Nutella
- 2 large eggs
- 1/ 2 cups (60 grams) of buckwheat flour
- Flaky salt (optional).
- Turn the oven on to 350°F. Bake in an 8-inch square pan lined with parchment. Leave an overhang on the two sides.
- Mix the Nutella, eggs and milk in a bowl. Stir until well combined. Stir in the flour until it is well combined. Place the flour in the prepared pan. Salt if desired.
- Bake for 20 minutes until the cake is puffy and crackly. A cake tester placed near the corner should come out clean.