1cupbuckwheat flour(Buckwheat is not related to wheat at all, and buckwheat is naturally gluten-free. However, this particular brand is not produced in a gluten-free facility and could irritate the strictest gluten-free diets. I don’t have any trouble with it, but use caution if you are very strictly gluten-free.)
Line an 8×8 pan with parchment paper to make it easier to remove the brownies when they’re finished.
In a medium mixing bowl, stir together the flour, cocoa powder, and salt.
In a larger mixing bowl, stir together the melted butter, sugar, and vanilla. Add the eggs one at a time and stir until just incorporated.
The next step is important! Well really, all the steps are important, but make sure you are careful on this one. Add the dry ingredients to the wet and stir only until the flour is worked in. Don’t overmix!
Carefully and gently, fold in 3/4 cup of chocolate chips.
Pour the batter into the 8×8 pan and sprinkle the last 1/4 cup of chocolate chips on top.
Bake at 350 for 15-20 minutes. A toothpick poked into the CENTER should come out WET, but a toothpick along the edge should not.