Despite its name, buckwheat is not wheat. A seed rather than a grain, it's safe for people with celiac disease and gluten sensitivity. Buckwheat gives these brownies a really dense, chewy texture. If you are not following a strict gluten-free diet, try replacing the molasses with the same amount of malt extract.
200g unsalted butter
200g dark chocolate (about 70 per cent cocoa)
40g unsweetened cocoa powder, sifted
½ cup molasses syrup
2½ cups castor sugar
4 eggs, at room temperature
generous pinch of salt
2 cups buckwheat flour
1 cup milk chocolate chunks (roughly bite-sized but don't get precious – the less uniform the chunks, the better)
1. Preheat the oven to 160C.
2. Grease and line a 30cm x 20cm baking tin and line with baking paper, allowing for overhang.
3. Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until smooth, then remove from the heat. Add the cocoa powder, molasses and castor sugar and stir to combine. Add the eggs one at a time, stirring after each addition, then add the buckwheat and a pinch of salt. Add the chocolate chunks and stir until just combined.
4. Pour batter into prepared tin and bake for one hour or until just set and browned on top, with that tell-tale crisp brownie shell. Brownies will keep in the fridge in an air-tight container for up to two weeks.