These hazelnut buckwheat brownies are loaded with rich dark chocolate, semisweet chocolate chips, and chopped hazelnuts. Super fudgy and deeply chocolatey, they combine buckwheat and white whole wheat flours for a slightly nutty flavor and tender texture.
If I had to pick an ultimate dessert, it would be a warm brownie crowned with vanilla ice cream or hot fudge. There’s something perfectly comforting about a warm, gooey brownie with a scoop of ice cream on top. Chocolate will always be my go-to dessert.
After finishing an entire pan of these, I knew I had to share the recipe. The combination of buckwheat and white whole wheat flour gives these brownies a nutty depth that complements the dark chocolate and hazelnuts.
They’re excellent served warm with ice cream, with whipped cream, or simply on their own. If you love fudgy brownies with texture from nuts and chocolate chips, you’ll enjoy this version.
Ingredients for buckwheat brownies
- Unsalted butter
- 70% dark chocolate (roughly chopped)
- Granulated sugar
- Large eggs
- Instant espresso powder
- Vanilla bean paste (or vanilla extract)
- Buckwheat flour
- White whole wheat flour (or all-purpose flour)
- Semisweet chocolate chips
- Chopped hazelnuts
- Kosher salt
How to make
Homemade brownies are unbeatable for richness and fudginess. These brownies get extra fudgy texture from the chocolate and butter, while the buckwheat adds a pleasant, toasty note.
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper or spray it with nonstick spray; set aside.
- Melt the butter and chopped dark chocolate together in a microwave-safe bowl. Heat for one minute, stir, then continue in 15-second bursts, stirring between intervals, until smooth.
- Stir in the granulated sugar until the mixture looks glossy.
- Add the eggs one at a time, stirring until the batter is combined and shiny.
- Stir in the instant espresso powder and vanilla bean paste (or vanilla extract) to enhance the chocolate flavor.
- In a small bowl, whisk together the buckwheat flour, white whole wheat flour, and kosher salt.
- Fold the dry ingredients into the wet mixture until just combined; the batter will be thick.
- Stir in about 3/4 cup of the semisweet chocolate chips and 3/4 cup of the chopped hazelnuts.
- Pour the batter into the prepared pan, then sprinkle the remaining chocolate chips and chopped hazelnuts on top.
- Bake for about 40 minutes. The edges should be set while the center remains slightly soft for a fudgy result. For internal temperature, aim for around 165°F for fudgy brownies or 210°F for a more cake-like texture.
- Allow brownies to cool before slicing so they set up; they’re especially delicious warm with a scoop of vanilla ice cream.
My Pro Tips
Recipe Tips
- Use a quality dark chocolate—70% cocoa works beautifully for rich flavor.
- Instant espresso powder brightens and deepens the chocolate note without adding coffee flavor.
- If you don’t have vanilla bean paste, plain vanilla extract works fine.
- Adjust the amount of chocolate chips if you want the brownies less or more chocolatey; more chips equals a richer, denser bite.
- If your hazelnuts are whole, chop them before adding. Toasting the nuts briefly enhances their flavor.
- You can substitute all-purpose flour for the white whole wheat if preferred.
More chocolate dessert recipes
Double Chocolate S’mores Milkshake
Double Chocolate Thumbprint Cookies
Easy Whipped Chocolate Frosting
Peanut Butter Rice Krispie Brownies
Hazelnut Buckwheat Brownies
These hazelnut buckwheat brownies are packed with dark chocolate, semisweet chocolate chips, and chopped hazelnuts. They are super fudgy and made with a delicious mix of buckwheat and white whole wheat flour.
Servings: 9
Prep: 20 mins • Cook: 40 mins • Total: 1 hr
Ingredients
- 12 tablespoons unsalted butter
- 6 ounces 70% dark chocolate, roughly chopped
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1/2 cup buckwheat flour
- 1/2 cup white whole wheat flour (or all-purpose flour)
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped hazelnuts
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment or spray with nonstick spray.
- Melt the butter and dark chocolate in a microwave-safe bowl, stirring every 15 seconds until smooth.
- Stir in the granulated sugar until glossy.
- Add the eggs one at a time, stirring until the batter is shiny and uniform.
- Stir in the instant espresso powder and vanilla.
- Whisk together the buckwheat flour, white whole wheat flour, and kosher salt.
- Fold the dry ingredients into the wet until combined. Batter will be thick.
- Fold in 3/4 cup chocolate chips and 3/4 cup chopped hazelnuts.
- Spread the batter in the prepared pan and top with the remaining chocolate chips and hazelnuts.
- Bake about 40 minutes. The edges should be set while the center stays slightly soft for fudgy brownies. Aim for ~165°F internal for fudgy results or ~210°F for a more cake-like texture.
- Let cool before slicing. Serve warm with ice cream if desired.
Nutrition
Serving: 1 serving • Calories: 627 kcal • Carbohydrates: 59 g • Protein: 9 g • Fat: 41 g • Saturated Fat: 20 g • Fiber: 6 g • Sugar: 41 g
Nutrition information is an estimate and should be used as a guideline.
Tried this recipe? Tag it on social media with your own photos and notes — it’s always fun to see how you serve them.