We're excited to welcome Chef Margarita Kallas-Lee, Co-Owner and Executive Pastry Chef of Scratch Restaurants Group, to WOT!
As a pastry chef, Chef Margarita Kallas-Lee‘s skills are impressive, and this recipe is an absolute reflection of that! This recipe for Buckwheat Brownies is the perfect treat for chocolate lovers looking for a healthier alternative to traditional brownies.
Buckwheat flour, which is gluten-free and high in protein is used in this recipe alongside almond flour to create a dense, moist texture. These brownies are also packed with dark chocolate, a rich source of antioxidants, and sweet butter for a deliciously indulgent taste.
This better-for-you recipe will surely be a hit with anyone looking for a guilt-free treat! Oh, and it is gluten free — Don’t let the name “buckwheat” fool you… buckwheat is a naturally gluten-free food that is related to the rhubarb plant.
Chef Margarita’s Buckwheat Brownies
- 2 cups dark chocolate
- 1 cup sweet butter
- 4 eggs
- 1¾ cups brown sugar
- ½ tsp reduced vanilla
- 1 cup almond flour
- ½ cup buckwheat flour
- 2 tsp salt
- 1 tbsp cacao powder
- ½ tsp baking soda
- roasted white chocolate, or chocolate chips of your choice to taste
- pinch of cinnamon, nutmeg, clove, cardamom
- Preheat your oven to 325F, with the convection fan on. If you do not have a convection oven set your temperature to 350F.
- Melt the chocolate and butter together over a double boiler.
- In a large mixing bowl add the eggs and whisk before adding brown sugar and vanilla.
- In another smaller bowl add buckwheat flour, almond flour, salt, baking soda and spices of your choice - whisk.
- Once the chocolate and butter is melted take it off the double boiler, let it cool slightly and then pour it into the egg mixture while whisking continuously to homogenize.
- Add the buckwheat flour mixture to the egg and chocolate, whisk to incorporate and then pour that into a 9x15in baking dish that was buttered.
- Put that into your oven, and bake for 10min.
- Rotate after 10min and bake for another 10min.
- Rotate and bake for 5min
- Rotate the last time and bake for another 5min
- Turn your oven off entirely and let the brownies stay in the oven while the oven is cooling down for 2-4min.
- Take the brownies out of the oven and let cool - but also they’re great warm (add ice cream on top for a delicious vibe)
A little more about Chef Margarita
Margarita Kallas-Lee grew up picking fruits and vegetables from her grandparent’s farm in Latvia, experimenting with flavors in the kitchen at a young age before moving to Los Angeles when she was seven years old. Those early memories undoubtedly inspired her love of cooking. While growing up, Margarita fueled her passion for cooking by baking for her friends in high school and catering events around town. In 2011, she joined the historic D’Cache in Toluca Lake as pastry chef. Margarita soon combined her talents with Chef Phillip Frankland Lee, and in 2013, the talented husband-and-wife team opened their signature restaurant, Scratch|Bar & Kitchen, in Beverly Hills before moving the restaurant to Encino in 2015.
As executive pastry chef of Scratch Restaurants Group, Margarita designs and runs the pastry program for all concepts, including Scratch|Bar & Kitchen; Sushi by Scratch Restaurants: Los Angeles, Montecito, Austin, Seattle and Miami; and Pasta|Bar: Los Angeles, Austin. Most recently, Margarita’s contributions led to Michelin Stars for both Sushi by Scratch: Montecito and Pasta|Bar Los Angeles.
Margarita’s approach to the fine dining experience and commitment to configuring global cuisine with local ingredients lies at the heart of her baking philosophy. She is inspired by global, exotic, and unique flavors, just as she did as a little girl. Margarita’s specialty is creating everything from scratch, from her housemade brioche and freshly-baked sourdough bread with a 60-year-old starter, to her multicolored rainbow sprinkles that are individually colored by utilizing different vegetables. Margarita’s most popular dessert is her Makrut ice cream bonbon, which is frequently served as the final course of the Sushi by Scratch experience.
Margarita was also recognized in Zagat’s “30 Under 30” in 2016 and was named a semi-finalist for Eater’s “Young Guns” in 2016. When not in the kitchen or spending time with her 6-month-old daughter, Margarita enjoys photography and shares Phillip’s love for playing poker.
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Recipe by Chef Margarita Kallas-Lee