Mar 14
2011

Chopping Chocolate: Dark Chocolate Buckwheat Brownies with Nutella Ganache (+ A Knife Giveaway!)

in Chocolate, Dessert, Giveaway, LFM Knife Series, Product Reviews, Recipes by Type

Dark Chocolate Buckwheat Brownies with Nutella Ganache

How do knives and brownies go together?  Well, you need a good knife if you are going to chop up 8 ounces of dark chocolate to make brownie batter, which is exactly what you’ll need to make these decadent rich Dark Chocolate Buckwheat Brownies with Nutella Ganache!  Chopping a big chunk of chocolate into small pieces so that the chocolate will melt quicker is no easy task if you aren’t properly equipped.  You need a good sharp knife that is comfortable in your head and that you have good control over.  My new favorite chocolate chopper is the Chopper Chef Knife made by New West Knifeworks.  I was recently contacted by New West Knifeworks to see if I would be interested in trying out a sample of their new knives, as they just moved manufacturing of their knives from Japan to the US.  I’ve tried out and written about their knives before, and so was interested to see what, if anything, would be different due to the new American manufacturing.  They sent me a two piece kitchen set to review—their signature Chopper Chef Knife and a Paring Knife.  I’ve been using the knives for a couple of weeks and love them just as much as the ones I tried that were made in Japan.  If it weren’t for the stamp on the blade that says the knives are made in the USA instead of Made in Japan, I wouldn’t have guessed there had been a change.  The knives are still just as beautiful as they were before, and the blades are extremely sharp, slicing through whatever you are cutting like butter.  The paring knife is fantastic,

New West Knifeworks Paring Knife

but I am most excited about the Chopper Chef Knife.

New West Knifeworks Chopper Chef Knife

The chopper is specifically engineered to make chopping vegetables easier.  Although I love using it on veggies and tomatoes, using the knife to chop a block of chocolate into pieces is what I’m most excited about.  Not only is the knife nice and sharp, but the size and shape makes it easy to control the knife, helping prevent the blade from sliding off the chocolate at awkward angles, and making quick work of the task.  To really test its chopping strengths, I came up with a brownie recipe that includes 8 ounces of chocolate.  That’s a lot of chocolate to chop!  Luckily, the chopper came through for me, and I was done chopping chocolate in only a couple of minutes.

Chopping Chocolate with a Chopper Chef Knife from New West Knifeworks

These brownies use part buckwheat flour, which helps give them a fudgier texture (and makes them healthier too!).  I topped them with a slightly sweeter Nutella ganache, to balance out the darker flavor of the brownies.  Due to the buckwheat flour rich in flavenoids and magnesium and the dark chocolate rich in flavonoids, these brownies are good for you.  Right?  See the giveaway information after the recipe for how to enter to win your own Chopper Chef Knife from New West Knifeworks!

Rich Dark Chocolate Buckwheat Brownie with Nutella Ganache

Print This Recipe Print This Recipe

Dark Chocolate Buckwheat Brownies with Nutella Ganache

Makes about 30 servings

For the Brownies:
1 cup (8 ounces) unsalted butter
8 ounces bittersweet chocolate (70% cacao or darker), chopped
2 1/2 cups turbinado sugar
2 teaspoons vanilla extract
6 large eggs
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt

For the Nutella Ganache:
1/2 cup Nutella
2 cups semisweet chocolate chips
4 tablespoons (2 ounces) butter
2 tablespoons heavy whipping cream

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil and lightly grease the foil.

2. Melt the butter and chocolate in a medium-size saucepan over low heat, stirring often. Pour the mixture into a large mixing bowl and whisk in the sugar and vanilla. Then whisk in the eggs, 2 at a time.

3. In a separate bowl, whisk together the flours, cocoa powder, baking powder, and salt. Add 1/2 of the flour mixture to the chocolate mixture, and stir well. Add the other half, and stir until just mixed.

4. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Place the pan on a wire rack to cool.

5. While the brownies are cooling, make the ganache. Combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top of the brownies and spread gently. Place in the refrigerator until the ganache is set.

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New West Knifeworks Chopper Chef Knife Giveaway

New West Knifeworks is going to give one lucky LFM reader a Chopper Chef Knife!  To enter, all you have to do is head to the special LFM contest page and sign up to receive their monthly newsletter.  Contest registration is open through March 27th!

{ 32 comments… read them below or add one }



Fuji Nana March 14, 2011 at 6:04 pm

Oh my STARS, girl, where do you come up with all these delicious ideas? I’m about to hop in the car and come over.

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fooddreamer March 14, 2011 at 6:07 pm

The knives are lovely…the brownies are even lovelier!

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Averie (LoveVeggiesAndYoga) March 14, 2011 at 6:28 pm

Rachael, the brownies look amazing! Pretty sure anything with a nutella ganache HAS to be out of this world.

And those knives…oh how beautiful they are! I have said that my fave kitch appliance is NOT a vitamix or a fancy juicer…it’s a great knife. And these are gorg. I am signed up for the newsletter now.

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Sneh | Cook Republic March 14, 2011 at 6:38 pm

These brownies look wicked! The knives are so gorgeous, love unusual handles that add so much character!

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Fresh and Foodie March 14, 2011 at 6:44 pm

LOVE the idea of using buckwheat! These look delicious — like little squares of fudge. Beautiful knives, too.

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Christine March 14, 2011 at 6:51 pm

The ganache! THE. GANACHE. Sorry… I just drool a little. This looks really good.

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DessertForTwo March 14, 2011 at 6:53 pm

I’ve been so patiently waiting for this recipe! It was well-worth the wait! I have leftover buckwheat flour from pancakes, can’t wait to use it up! :)

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Lindsey @ Lindselicious March 14, 2011 at 7:25 pm

Send help, I just tried to lick my computer screen! Those brownies are to die for!! Those knifes are so pretty too (is that a weird thing to say about knives?).

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chefpandita March 14, 2011 at 7:35 pm

Oh my… Those brownies are 100% food porn! They look so moist and fudgy… And the knives are gorgeous. Love the handles :)

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Krista@BudgetGourmetMom March 14, 2011 at 7:43 pm

Leave it to you to come up with a luscious brownie with health benefits! I think I should make some…it is, after all, for my health! YUM!

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The Food Hound March 14, 2011 at 7:56 pm

This brownie wants to jump right off the screen and into my mouth! Love the Nutella glaze, and LOVE the look of the knives! Very funky!

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kei March 14, 2011 at 8:31 pm

o my gosh those look sooooooooooooooooooo awesome. can i come over and taste test them? i know i’ll never be able to make them that good! maybe i should try tho cuz my mom loves dark chocolate!

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Brooke Mclay March 14, 2011 at 8:49 pm

I’m crying, literally crying over the mere look of these. Gorgeous! Gorgeous! Gorgeous!

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The Duo Dishes March 14, 2011 at 9:55 pm

Hmmm, buckwheat flour. That’s interesting with chocolate! And you are right, that’s a healthy brownie. :)

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Diane {createdbydiane.blogspot.com} March 14, 2011 at 10:10 pm

oh you had me at brownie :) Nutella Ganache…..sounds delicious!

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Ruby March 15, 2011 at 4:07 am

Those knives’ handles are exquisite. I’m seriously coveting… And how I wish I could try your nutella ganache on my son’s birthday cake. Sadly I have to cater for nut allergies amongst the party guests. :-( Must think of a good excuse to make these soon though. Easter, perhaps? Now there’s a happy thought.

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leslie (crookedstamper) March 15, 2011 at 7:28 am

As soon as I saw the knife, I KNEW it was from New West Knifeworks. I have a bunch of their knives and I love them!

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Paula - bell'alimento March 15, 2011 at 8:03 am

I absolutely LURVE my New West Knifeworks Knife. And this is one beauty I’d love to add to my collection so I can chop chocolate and make this recipe stat ; )

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Karen Seiger March 15, 2011 at 12:30 pm

For starters, I LOVE New West Knife Works. Such amazing knives and a wonderful story behind them. And then there’s your recipe, which almost made me fall off my chair. O.M.G. I’m definitely going to try it for my birthday. :)

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Lauren from Lauren's Latest March 15, 2011 at 2:10 pm

These brownies look so decadent! I can’t believe they are made with buckwheat flour! Amazing!

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Kayla @ Fitter Than Choc March 15, 2011 at 5:49 pm

I feel like licking the nutella ganache off the top of the brownie. These babies look amazing! I can almost taste the brownies. I love the use of buckwheat flour here. And yes, I want to believe that this brownies are good for me:)

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Joy March 15, 2011 at 6:28 pm

That looks wonderful. I am loving the recipe.

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Jeannie March 15, 2011 at 8:11 pm

Drool worthy! Love it!

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Nolwenn March 15, 2011 at 8:25 pm

This brownie topped with Nutella ganache makes me drool.
And these knives……….. *daydreaming*

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Stefania March 16, 2011 at 7:56 am

Bellissima e golosa ricetta, ciao ☺

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Nancy@acommunaltable March 16, 2011 at 8:33 pm

Oooh, buckwheat, chocolate AND nutella??? These I am going to have to try!!

Those knives have some serious “bling” going on – the handles are gorgeous!!!

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Fibi March 16, 2011 at 11:42 pm

I have never tried buckwheat. Now I am intrigued!

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carrie March 21, 2011 at 2:40 pm

i love nutella, and need some new knifes

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Food Frenzy March 22, 2011 at 3:44 am

Pure delight! This looks fantastic.

We invite you to share this post and some of your favorite food posts on Food Frenzy.
Please check out our community.

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Darla @ Bakingdom March 22, 2011 at 6:17 am

That last brownie photo looks so mouthwatering! I desperately want to taste that ganache!

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Laura April 14, 2016 at 5:58 pm

I would like to make these without the all purpose flour. Could I use all buckwheat flour or is there another “healthy” flour to substitute?

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