Buckwheat Brownie Recipe
fruit coulis, pecan crumble, chocolate ganache this dish is gluten free + (dairy, nut free, and vegan versions are available)
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Ingredients
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Brownie Base
Pecan Crumble
Chocolate Ganache
Fruit Coulis
Method
Brownie Base Preparation
- 1
Mix Dry Ingredients
In a bowl, combine the buckwheat flour, cocoa powder, baking powder, and salt.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into a greased 8x8 inch baking pan.
- 4
Bake
Preheat the oven to 350°F (175°C) and bake for 25-30 minutes or until a toothpick comes out clean.
Pecan Crumble Preparation
- 5
Mix Crumble Ingredients
In a bowl, combine the chopped pecans, brown sugar, melted coconut oil, cinnamon, and salt.
- 6
Bake Crumble
Spread the pecan mixture on a baking sheet and bake for 10-12 minutes at 350°F (175°C) until golden brown.
Chocolate Ganache Preparation
- 7
Melt Chocolate
In a heatproof bowl, combine the dark chocolate and coconut cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Fruit Coulis Preparation
- 8
Cook Coulis
In a saucepan, combine the mixed berries, maple syrup, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Blend until smooth.
Assembly
- 9
Serve
Cut the brownies into squares, drizzle with chocolate ganache, sprinkle pecan crumble on top, and serve with a side of fruit coulis.
