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Buckwheat Cherry Brownies | Great Performances


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Buckwheat Cherry Brownies
by Chef Rob Valencia

Makes 12 3x3 brownies


8 oz. Unsalted Butter

6 oz. Valrhona Chocolate, 62% 

14 oz. Granulated Sugar

4 oz. Buckwheat Flour 

1 ½ oz. Valrhona Cocoa Powder

1 t. Baking Powder 

Pinch of Salt

4 Eggs

2 t. Vanilla Extract

1 cup Dried Cherries


Preheat oven to 300 degrees.

Spray bottom of 9x9 baking pan with no-stick pan spray, line with parchment paper, and spray paper with no-stick pan spray as well.

Melt chocolate and butter together over a double boiler. Do not let it get too hot.

Whisk sugar into chocolate mixture by hand. 

Sift the dry ingredients together once and then sift again into the chocolate mixture, fold with a rubber spatula. 

Whisk the eggs together with vanilla to break apart. Pour into chocolate mixture. Add cherries. Fold by hand until thoroughly combined.

Pour into pan, bang on the counter twice to smooth out and remove any large bubbles.

Bake immediately for 35 minutes.

Allow to cool for 20 minutes.

Can be wrapped and frozen for two weeks or kept at room temperature for three days. Do not refrigerate. 

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