Buckwheat & Cardamom Brownies
Cardamom and chocolate together was a revelation for me. And making them with buckwheat, just adds even more flavour
Ingredients
Dry
700 gm buckwheat flour
100 gm good quality cocoa (can use dutch process for a darker colour)
1 Tblsp + 2 tsp freshly ground cardamom powder
2 tsp baking powder (we use non-GMO)
1 Tblsp + 1 tsp sea salt
Wet
750 gm bittersweet chocolate, chopped into pieces
3 lbs. unsalted butter
1 Kilo pastured eggs (approx 20 large eggs)
1.2 Kilo organic cane sugar
Yield
2 trays
(12x17 inches each) approx 48 brownies Recipe can be halved or quartered
Instructions
Preheat oven to 300F convection.
Butter and line with parchment your two trays.
Combine ALL the dry ingredients in a small bowl and whisk together.
Set aside (sift if your baking powder or sea salt is lumpy)
In a large pot over low heat, melt the butter. Once fully melted, remove from heat and whisk in the chocolate. Set aside to cool. Can do this in a double boiler if preferred. Butter and chocolate can go in the bowl together to melt. Make sure there is a gap between the water in the pot and bowl and don’t let the water boil- just steamy hot with bubbles on bottom. Whisk to combine and remove from heat once smooth.
Whisk together the eggs and sugar. Whisk in the chocolate and butter mixture until shiny. Slowly whisk in the dry.
Divide between the two trays. It will be approximately 2 kilos per tray. (this recipe is for people who really really like brownies!!)
Bake 18-20 minutes in the convection oven. For home bakers- it might take a little longer and you might increase the heat to 325, depending on your oven. Brownies should lose their shine and have the slightest jiggle in the center.
Cool completely before cutting. Cut 3 x 8 for rectangular brownies.
Notes
For the fudgiest brownie, we like to chill the batter in the trays overnight and bake cold