Andy Baraghani's Ground Meat Stir-Fry with Korean Rice Cakes

Emma Laperruque's Nutella Buckwheat Brownies

Buckwheat Nutella Brownies

I have been feeling a little...fragile as of late. For example, this obituary made me cry. This book that I finished last night left me with the most sickening case of existential dread. I went into the boys' room this morning for a morning snuggle, but one boy was happily reading in his top bunk and the other was far too busy setting up Playmobil knights for something as silly as snuggling, so I had to start my day snuggle-less. Who cares, right? Reader, the heartache, I tell you. Sometimes I don't think I'll ever be prepared for the heartbreak of them growing up.

The sun has come out in full force this week, despite freezing temperatures at night. We're having the kind of blindingly bright, blue-skied days, still bundled up in warm coats and sweaters, that I normally associate with New England in early fall. Today, driving Hugo to school, I stopped at an intersection and the haze from the sun was so bright, I momentarily thought I was in Vermont.

What to do when one feels exceedingly wobbly? Besides going out into the sunshine for a long walk, I mean. I was thinking about that today as I cooked our lunch: an onion in hot olive oil, slivered canned plum tomatoes dropped in one after the other, the salting of pasta water, the reducing of the sauce. Laying out the plates and forks, digging out the parmigiano from the depths of the fridge. Cooking pasta with tomato sauce does seem to be one of my most foolproof therapies. The mellowing onion, the starchy fug, it all ends up being self-parenting alchemy.

Nutella Buckwheat Brownies

But! I am not actually here to tell you about the healing powers of tomato sauce! I am here to tell you about these 3-ingredient brownies, which—if the world is a just place—should be the next viral recipe to sweep the planet, like that baked feta situation earlier this year. The brownies are made with Nutella, eggs and buckwheat flour. That's it if you don't count salt, but flaky salt is essential to their success, so make sure you have some when you make these.

The Nutella and eggs are whisked together until smooth, then you stir in the buckwheat flour. You scrape this rather stiff mixture into your prepared pan, then sprinkle with flaky salt. The brownies emerge from the oven with that gorgeous crinkly top and the perfectly fudgy consistency. Now I have to make one thing clear: if you know buckwheat flour, you're familiar with its assertive flavor. Hugo and I love it and the combination of the chocolate-hazelnut spread and the earthy, grassy buckwheat turns the brownies into something truly unique. Hugo couldn't stop raving. "These are the best brownies ever," he eventually said (after brownie #5 or 6). They're pretty great. The other two members of our family, who are decidedly less enamored of buckwheat, didn't quite love them as much.

You don't have to use buckwheat flour. You could use teff flour, if you wanted to stay gluten-free, or regular flour, though I suspect they could end up a bit too cloying. The buckwheat adds a hearty, almost savory note. And the consistency! I didn't believe it could be possible with just those three ingredients, but it was perfect.

Gluten-Free Nutella Buckwheat Brownies

What do you do when you're feeling wobbly, dear readers? In case it's making brownies, well, here you go and hugs to you.

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Emma Perruque's Nutella Buckwheat Brownies
Makes 12-16 brownies

1 1/4 cups (370 grams) Nutella
2 large eggs
1/2 cup
(60 grams) buckwheat flour
Flaky salt (optional)

1. Heat the oven to 350°F/180°C. Line an 8-inch/20-cm square baking pan with parchment, with overhang on two sides.

2. Combine the Nutella and eggs in a bowl and stir until smooth. Add the flour and stir again until smooth. Spread into the prepared pan. Sprinkle with salt if you’re using it.

3. Bake for about 20 minutes until puffy, crackly, and a cake tester inserted near the corner comes out clean.

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