Buckwheat pecan brownie

Ingredients

For 1 serving

• Buckwheat flour15 g
• Unsweetened cocoa powder7 g
• Eggs25 g
• Brown sugar10 g
• Butter5 g
• Pecans6 g

Contains: lactose, nuts, eggs

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Melt the butter in a small pan over low heat for 1–2 minutes, until liquid, and let it cool slightly; break the pecans into pieces with your hands.
3. In a bowl whisk the eggs with the brown sugar, then add the melted butter and mix.
4. Add the buckwheat flour and cocoa powder sifted together and stir until the batter is glossy and even, then fold in the pecans; pour into the mould and level.
5. Bake for 18–20 minutes, until the top is dry and cracked but the centre is still soft.
6. Let it cool completely before cutting.