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)