Buckwheat Brownies With Walnuts And Toffee

• 5 ounces gluten-free bittersweet chocolate
• 8 tablespoons unsalted butter
• 2 eggs
• 1 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup almond meal/flour (I like Bob's Red Mill)
• 1/4 cup buckwheat flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup Werther's toffee candies, roughly chopped
• 1/2 cup toasted, chopped walnuts (cooled)

1. Preheat oven to 350 F/170 C, and grease an 8x8 in square cake pan, and/or line it with parchment paper for easier removal and cutting.
2. In the microwave, or over a double boiler, melt the chocolate and butter together in a large bowl. Allow the mixture to cool until warm, then vigorously whisk in the sugar, and then the eggs one at a time, until smooth (this may take a couple minutes). Then, whisk in the vanilla extract.
3. In a small bowl, stir together the almond meal, buckwheat flour, salt, and baking soda. Stir dry ingredients into the chocolate mixture, just until the streaks of dry ingredients disappear.
4. Fold in the chopped toffee and walnuts.
5. Pour into prepared pan, and bake for about 25-30 minutes, until the edges are firming up, but the center is still very soft (but no longer liquidy). Be careful not to overcook!
6. Remove pan from oven, and allow it to cool completely before cutting the brownies (give them a good hour, at least. or better, yet, stick them in the fridge for a few hours--I have a thing for thoroughly chilled brownies).

bittersweet chocolate, unsalted butter, eggs, light brown sugar, vanilla, flour, buckwheat flour, salt, baking soda, werthers toffee, walnuts

Taken from food52.com/recipes/12448-buckwheat-brownies-with-walnuts-and-toffee (may not work)