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
one 8x8-inch pan
1 1/4 cups
(370 grams) Nutella
(60 grams) buckwheat flour
Flaky salt (optional)
In This Recipe
Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, with overhang on two sides, or grease and flour.
Combine the Nutella and eggs in a bowl and stir until smooth. Add the flour and stir again until smooth. Spread into the prepared pan. Sprinkle with salt if you’re using it.
Bake for about 20 min until puffy, crackly, and a cake tester inserted near the corner comes out clean.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.