Brownie Cake is the best of both Worlds!

Brownie Cake is the best of both Worlds!

This brownie cake is gluten free made from buckwheat flour. Buckwheat is so versatile and amazing to bake with. Go to wholesale to get the best price on buckwheat flour.


1 jar store-bought caramel sauce

10 ounces melted chocolate (for finishing)

Sea salt 

¾ cup + 1 tablespoon buckwheat flour

½ teaspoon kosher salt

¼ teaspoon baking soda

4 ounces salted butter (1 stick of butter)

7 ounces unsweetened chocolate

2 tablespoons canola oil

3 large eggs

1 cup (7 ounces) golden brown sugar

1 cup (7 ounces) white sugar

2 teaspoons vanilla paste


Line a half sheet baking pan with parchment.

Whisk together the buckwheat flour, salt and baking soda in a small bowl.

In a medium heat-proof bowl, melt the butter, chocolate and canola oil together over indirect heat, set aside to cool.

Whisk eggs, sugars and vanilla paste into the chocolate mixture. When thoroughly combined, add the dry ingredients.

Bake for 30 minutes or until a cake tester comes out with crumbs but not wet.

Allow to cool completely, then chill for 30 minutes.

Use a 3-inch, round cookie cutter to create circular brownies.

Place one brownie on a flat surface. Using a small scoop or teaspoon, scoop out a circle shape from the brownie, making sure you do not hollow it completely. 

Fill the void with caramel sauce.

Layer a second brownie on top of the caramel-filled bottom layer.

Repeat with remaining brownies.

Pour melted chocolate over the brownie towers, so it drizzles attractively.

Top with a caramel corn snack and finish with a bit of sea salt.

Refrigerate for about 5 minutes, or until the chocolate is set.

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