Moroccan-Spiced Buckwheat Brownies with Roasted Rosemary Walnuts

What Makes This Special

These brownies are a celebration of autumn, Moroccan spice, and the earthy complexity of buckwheat. Buckwheat flour brings a nutty depth and tender crumb, while a warming trio of cinnamon, ginger, and cardamom adds an unmistakable Moroccan aroma. Roasted walnuts with rosemary infuse a surprising, savory note, beautifully balanced with bittersweet chocolate and orange zest. This treat is an invitation to explore new textures and flavors, perfect for those looking to elevate their brownie game.

Ingredients

Each ingredient is chosen for its role in the recipe and the way it supports the autumnal, Moroccan theme.

For the Brownie Base

• Buckwheat flour (100g): Adds a rustic, earthy flavor and naturally gluten-free texture.
• All-purpose flour (60g): Lightens texture and improves structure for clean slices.
• Dark chocolate (200g): Use 70% cocoa for bittersweet flavor and luscious richness.
• Unsalted butter (130g): Provides moisture and helps create a fudgy crumb.
• Light brown sugar (180g) & granulated sugar (50g): Balances flavor and ensures a moist, chewy texture.
• Eggs (3): Bind ingredients and set the structure.
• Spices: Cinnamon (1 tsp), ginger (½ tsp), cardamom (¼ tsp), and nutmeg (½ tsp) create Moroccan warmth.
• Sea salt (½ tsp): Balances sweetness and amplifies flavors.
• Vanilla (1 tsp) & orange zest (½ tsp): Enhance aroma and add subtle brightness.

For the Roasted Rosemary Walnuts

• Walnuts (70g): Add crunch and rustic flavor.
• Rosemary (1 tbsp, chopped): Provides aromatic, piney notes perfect for autumn.
• Olive oil (1 tbsp): Helps rosemary flavor infuse and ensures even roasting.

Instructions

Step 1: Roast the Rosemary Walnuts

Preheat your oven to 170°C (fan 160°C) / 340°F. On a baking sheet, toss chopped walnuts with olive oil and finely chopped rosemary. Spread evenly and roast for 8‒10 minutes, stirring halfway, until fragrant and lightly golden. Let cool. This step infuses nuts with herbal flavor and ensures crunch, which contrasts the fudgy brownie.

Step 2: Prepare the Pan

Line a 20x20cm (8x8 inch) baking pan with parchment, leaving an overhang for easy removal. Grease lightly with butter.

Step 3: Melt Chocolate & Butter

In a heatproof bowl set over a saucepan of simmering water (or microwave in short bursts), melt chopped chocolate and butter together, stirring until smooth and glossy. Set aside to cool for 5 minutes. This gentle melting preserves the chocolate’s shine and flavor.

Step 4: Whisk the Sugars & Eggs

In a large mixing bowl, whisk together light brown sugar, granulated sugar, and eggs for 2–3 minutes, until pale, thickened, and slightly mousse-like. This incorporates air, helping the brownies rise slightly while staying fudgy.

Step 5: Combine Wet Ingredients

Whisk in the melted chocolate-butter mixture, vanilla extract, and orange zest until well-blended.

Step 6: Sift & Fold in Dry Ingredients

Sift together buckwheat flour, all-purpose flour, salt, cinnamon, ginger, cardamom, and nutmeg. Gently fold into the wet mixture using a spatula—stop as soon as you no longer see dry flour. Overmixing will toughen your brownies.

Step 7: Add Walnuts

Gently fold in the cooled roasted rosemary walnuts, reserving a small handful to sprinkle on top.

Step 8: Bake

Pour batter into the prepared pan, smoothing the top. Sprinkle reserved walnuts on top. Bake in the center of the oven for 27–32 minutes, or until the edges look set and a skewer inserted into the center comes out with a few moist crumbs (not wet batter). Slight underbaking ensures fudgy texture.

Step 9: Cool and Slice

Let brownies cool completely in the pan on a wire rack (at least 30 minutes). Lift out using the parchment overhang. Slice into squares with a sharp, hot knife for clean edges.

Pro Tips

• Sift the buckwheat flour: Buckwheat can clump and create uneven texture; sifting ensures a smooth batter.
• Don’t overbake: Brownies continue to set as they cool, so remove them when just set in the middle.
• Use high-quality chocolate: Flavor shines through in brownies; choose a 70% bar you’d eat on its own.

Troubleshooting

Brownies too dry? Likely overbaked. Next time, check 5 minutes early or use an oven thermometer for accuracy.

Brownies sink in the middle? This can happen if the eggs aren’t beaten enough or if the brownies are underbaked. Ensure proper whisking and bake until just set.

Variations

• Hazelnut & Thyme: Substitute walnuts with hazelnuts and rosemary with fresh thyme for a different herbal note.
• Extra Spiced: Add 1/4 tsp ground cumin and a pinch of black pepper for deeper warmth.
• Gluten-Free: Swap the all-purpose flour for an additional 60g buckwheat flour and a tablespoon of cornstarch for structure.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month; thaw at room temperature before enjoying. The flavor deepens after a day—if you can wait!