Buckwheat pan brownie
Prep time: 30 minsTotal time: 
Buckwheat pan brownie
Despite its name, buckwheat isn’t a grain – it’s a rhizome. Its flour is great for gluten-free bakes and desserts, such as this rich, gooey-centred brownie
Prep time: 30 minsTotal time: 
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Ingredients
- 170g dairy-free spread or margarine, plus extra to grease
- 200g dark chocolate* (at least 70% cocoa solids), chopped
- 200g golden caster sugar
- 120g buckwheat flour
- 15g cornflour
- 3 medium eggs
- raspberry or mango sorbet*, to serve (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 22-24cm ovenproof frying pan with a little of the spread.
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Melt the chocolate in a large heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl). In a separate pan, stir the dairy-free spread and sugar over a medium heat until melted and combined, then scrape into a large bowl. Remove the bowl of melted chocolate from the heat and set both bowls aside to cool for a few minutes.
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Stir the buckwheat flour and cornflour into the dairy-free spread mixture, followed by the eggs and a pinch of salt. Stir in the melted dark chocolate. Pour the brownie mixture into the prepared frying pan. Bake for 18-20 minutes until the brownie is slightly flaky on top but still gooey inside.
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Set aside to cool for 10 minutes before serving in the centre of the table so everyone can dig in. Serve with sorbet of your choice, if liked. *Check your chocolate and sorbet are dairy-free, if required.
