Chocolate, Roasted Hazelnut and Buckwheat Brownies
Pre-heat the oven to 170C. Gas mark 4.
Line a 18 x 28 cm deep cake tin with non stick baking parchment.
Break the chocolate into a heatproof bowl and add the butter, chopped into pieces.
Set the bowl over a pan of boiling water until the chocolate and butter have melted, stir well.
Break the eggs into a large bowl and add the light brown sugar. Using an electric hand whisk, whisk together until light and fluffy and doubled in volume.
Now gently fold the melted chocolate and butter into the whisked eggs and sugar, making sure it is mixed very well.
Next fold in the buckwheat flour and chopped hazelnuts, again, mixing well.
Pour the mixture into the lined cake tin and bake in the oven for 40 minutes until a shiny crust is formed on the top and it is firm to touch.
Leave to cool in the tin and then turn out and cut into squares.