BUCKWHEAT BROWNIES
WITH
GANACHE
CREATED BY: CHRISTI SILBAUGH, AUTHOR OF GLUTEN-FREE MADE EASY
INGREDIENTS
For the Brownies
• 3/4 cup - Bgreen Food
Organic BAKE MORE™ Buckwheat Flour
• 3/4 cup - Bgreen Food
Organic BAKE MORE White Rice Flour
• 1 cup - unsalted butter
• 8 oz - bittersweet 72% chocolate
• 2 1/2 cups - coconut sugar
• 2 tsp - vanilla extract
• 6 large eggs
• 1/2 cup - unsweetened cocoa powder
• 1 tsp - baking powder
• 1/2 tsp - kosher salt
For the Ganache
• 2 cups - semi-sweet chocolate chips
• 4 tbsp - butter
• 2 tbsp - heavy whipping cream
DIRECTIONS
1. Preheat oven to 350°F. Line a 9” x 13” baking pan with parchment paper.
2. Melt the butter and chocolate in a medium-size saucepan over low heat, stirring often. Pour the mixture
into a large mixing bowl and whisk in coconut sugar and vanilla. Then whisk in eggs, 2 at a time.
3. In a separate bowl, whisk together the flours, cocoa powder, baking powder, and salt. Add 1/2 of the
flour mixture to the chocolate mixture and stir well. Add the other half and stir until just mixed.
4. Pour the batter into the prepared pan. Bake for 35 minutes. Place pan on wire rack to cool.
5. While the brownies are cooling, make the ganache. Combine ingredients in a double boiler or a
microwave safe bowl. Melt together and combine. Pour the ganache over the top of the brownies and
spread gently. Place in refrigerator until the ganache is set.
BAKING MEMORIES ONE RECIPE AT A TIME