There are lots of three-ingredient brownies on the internet, but the vast majority use chocolate-hazelnut spread (such as Nutella), eggs, and all-purpose flour. As it does in other baked goods, this everyday flour contributes body and structure. But its flavor is neutral and nondescript. So why not up the ante? Swapping in buckwheat flour makes a world of difference. This grey-hued ingredient has a slightly bitter, very nutty, incredibly confident flavor, which balances all the sweetness. It’s also naturally gluten-free, which yields an especially tender, fudgy brownie. I like storing buckwheat flour in the freezer, which extends its freshness and shelf life.
If you can’t get your hands on buckwheat flour, you can use the same quantity of whole-wheat, white whole-wheat, or rye flour, all of which will bring some welcome personality and complexity. If you happen to have any leftovers, just wrap well and pop in the freezer for an afternoon snack down the road. —Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.