Instructions

• Preheat the oven to 350°F (175°C). Line an 8"x8" baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, whisk together 1 cup buckwheat flour (or whole wheat flour), 3/4 cup Dutch-process cocoa powder (sift if lumpy), and 1/4 teaspoon salt. Set the dry mixture aside.
• Melt 3/4 cup plus 1 tablespoon unsalted butter or coconut oil and let it cool slightly. In a large bowl, stir the cooled melted fat with 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, and 2 teaspoons peppermint extract until combined.
• Add the 3 large room-temperature eggs to the wet mixture one at a time, stirring after each egg just until incorporated. Do not overmix.
• Add the dry ingredients to the wet ingredients and stir gently until almost no streaks of flour remain. Mix only until just combined.
• Fold in 1 cup of the 1 1/4 cups semi-sweet chocolate chips (reserve 1/4 cup for topping).
• Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the reserved 1/4 cup chocolate chips evenly over the batter, if desired.
• Bake for 16–20 minutes, until a thin crust forms on top and the center appears set. A toothpick inserted into the center should come out with a few moist crumbs (not wet). The brownies will continue to firm up as they cool.
• Let the brownies cool completely in the pan. Use the parchment overhang to lift them from the pan, then cut and serve. Store covered at room temperature for up to 4 days.