Rich moist fudgy dark chocolate brownies with a chocolate Nutella ganache . . . I’m warning you, that if you like dark chocolate, these are dangerous. I’ve been playing around with using different types of flour. Most recently I’ve experimented with mochiko (Japanese sweet rice flour), using it to make orange mochi pancakes, and mochi crepes. Over the weekend I experimented using buckwheat flour. I substituted half the all-purpose flour in a brownie batter with buckwheat flour. I had read somewhere that buckwheat flour lent a more dense texture to baked goods. Since I am a fudgy brownie person (no cake brownies here please!), I thought it would be an interesting experiment to see if buckwheat flour would help me obtain this texture in brownies. Success!! If you’d like to try them for yourself, head on over to my post on La Fuji Mama to get the recipe!