Buckwheat Brownies with Walnuts and Toffee

If you’re in charge of the dessert at Thanksgiving this year, why not try something new besides the same apple pie and pumpkin everyone else will surely bring? Brownies are always a hit for young and old, but you can put a spin on this delicious ooey-gooey dessert that will propel you to instant dessert king or queen. These buckwheat brownies with walnuts and toffee will have everyone gushing over your baked treats that signal the warmth of the season. Butte Creek Mill sells the organic buckwheat flour you’ll need for this recipe.

For an 8×8 size pan of these brownies you’ll need:

• 5 oz bittersweet chocolate
• 8 tbsp butter
• 2 eggs
• 1 cup brown sugar
• 1/2 teaspoon vanilla
  
• 1/2 cup almond meal or flour
  
• 1/4 cup Butte Creek Mill Organic buckwheat flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup chopped toffee candies
  
• 1/2cup chopped walnuts or pecans

To cook these delectable holiday treats, preheat your oven to 350 F, then get out an 8×8-inch-square cake pan and grease it. In the microwave, melt the butter and chocolate and let it cool down till it’s just warm. This is when you stir in the sugar, eggs, and vanilla extract. In a smaller bowl, combine the almond meal, buckwheat flour, salt, and baking soda, then add them to the chocolate and butter. The last step is to add the nuts and toffee, pour it all into your pan and bake for 30 minutes. Let cool at least another half hour before serving. Happy Thanksgiving!