Buckwheat Brownies With Walnuts And Toffee Recipe

Name: Buckwheat Brownies With Walnuts And Toffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces gluten-free bittersweet chocolate; 8 tablespoons unsalted butter; 2 eggs; 1 cup light brown sugar; 1/2 teaspoon vanilla extract; 1/2 cup almond meal/flour (I like Bob's Red Mill); 1/4 cup buckwheat flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup Werther's toffee candies, roughly chopped; 1/2 cup toasted, chopped walnuts (cooled)

Servings: persons

5 ounces gluten-free bittersweet chocolate
8 tablespoons unsalted butter
2 eggs
1 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup almond meal/flour (I like Bob's Red Mill)
1/4 cup buckwheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Werther's toffee candies, roughly chopped
1/2 cup toasted, chopped walnuts (cooled)

1
Preheat oven to 350 F/170 C, and grease an 8x8 in square cake pan, and/or line it with parchment paper for easier removal and cutting.
2
In the microwave, or over a double boiler, melt the chocolate and butter together in a large bowl. Allow the mixture to cool until warm, then vigorously whisk in the sugar, and then the eggs one at a time, until smooth (this may take a couple minutes). Then, whisk in the vanilla extract.
3
In a small bowl, stir together the almond meal, buckwheat flour, salt, and baking soda. Stir dry ingredients into the chocolate mixture, just until the streaks of dry ingredients disappear.
4
Fold in the chopped toffee and walnuts.
5
Pour into prepared pan, and bake for about 25-30 minutes, until the edges are firming up, but the center is still very soft (but no longer liquidy). Be careful not to overcook!
6
Remove pan from oven, and allow it to cool completely before cutting the brownies (give them a good hour, at least. or better, yet, stick them in the fridge for a few hours--I have a thing for thoroughly chilled brownies).

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces gluten-free bittersweet chocolate, 8 tablespoons unsalted butter, 2 eggs, 1 cup light brown sugar, and more.

Yes, Buckwheat Brownies With Walnuts And Toffee falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buckwheat Brownies With Walnuts And Toffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions