This, my buddies, is brownie perfection. Deep mud-like fudge topped with the crisp and crunch and crack of a dried creek mattress. The actual fact that is gluten-free is incidental, however the buckwheat flour is a should, it provides a wonderful nutty background flavour. And the endurance places it over and above most freshly baked items.
Elements
280g unsalted butter
400g caster sugar
100g brown sugar
5 eggs
1 tbsp vanilla bean paste
125g unsweetened cocoa powder
160g buckwheat flour
sea salt flakes
Technique
1. Preheat the oven to 150C fan-forced (170C typical). Grease and generously line a 30cm x 23cm x 5cm baking tin with baking paper.
2. Cream the butter and sugars till gentle and pale, for not less than 5 minutes – it is vital to not rush this step. Beat within the eggs, separately, till absolutely integrated. Add the vanilla and incorporate, then add the cocoa powder and gently mix. Add the buckwheat flour and stir to mix. Pour the batter into the ready tin and generously sprinkle with sea salt. Bake for 50 minutes. Take away from the oven and sprinkle once more with one other pinch of sea salt. Enable to chill utterly within the tin earlier than lifting out and slicing.
3. These brownies are greatest served at room temperature. They are often saved in an hermetic container for 3 days at room temperature, and can final for per week within the fridge, simply observe they turn out to be fairly stable as soon as refrigerated due to their excessive butter content material.