Ingredients

50 g Mulino Marello buckwheat flour

50 g Mulino Marello Brown Rice Flour

100 g granulated sugar or brown sugar

100 g butter

200 g dark chocolate

2 eggs

half a sachet of baking powder

a teaspoon of rum for those who want to give a little character to the dessert

Procedure

First, melt the chocolate and butter in a bain-marie pan, stirring gently with a spoon until the mixture becomes creamy.

In a bowl, beat the eggs with the sugar. Add the melted chocolate, mixing well with the help of a whisk. Add the rice flour and the finely ground buckwheat flour with the yeast and flavouring. Stir vigorously with the cake spatula until the mixture becomes thick.

Transfer the dough into a not too large square or rectangular baking pan, already lined with baking paper. My baking tray measures 20x20 cm. 

You can place some chopped almonds and hazelnuts on the surface, along with a handful of chocolate chips to make your brownies more delicious.

Bake in a preheated oven at 180° for about 25 minutes.

When the brownie is ready, remove it from the oven and let it cool thoroughly before cutting and serving it. The inside must remain a little humid. 

A sprinkling of icing sugar to top it all off and enjoy your breakfast! 

Variant: You can replace the buckwheat flour with sorghum flour in the same quantity or make it in a less rustic version only with white rice flour.

Tips: Also excellent to serve as a dessert with a fresh scoop of ice cream.