Gluten-free brownies with walnuts

Ingredients

• 100 g buckwheat flour
• 25 g cornstarch
• 1 teaspoon baking powder (gluten-free)
• 60 g vegan butter
• 3 tablespoons unsweetened cocoa powder
• 90 g brown sugar
• 25 g chickpea flour
• 100 ml plant-based milk
• 1 teaspoon vanilla extract
• 150 g dairy-free dark chocolate (52% cacao)
• 100 g shelled unsalted walnuts

Missing an ingredient?

• What to use instead of unsweetened cocoa powder
• What to use instead of dark chocolate
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Chop the chocolate and melt it in a double boiler over low heat. Preheat the oven to 180°C (350°F) and line a square or rectangular pan with parchment paper.
2. Crush the walnuts: put them in a freezer bag and tap them a few times with a rolling pin.
3. Mix the cornstarch with the buckwheat flour, chickpea flour and baking powder.
4. Beat the vegan butter and gradually add the plant-based milk and the flour mixture, alternating.
5. Still beating, add the vanilla, cocoa, sugar, melted chocolate and walnuts.
6. Pour the batter into the pan and smooth the top. Bake at 180°C (350°F) for 30-35 minutes, until it rises a little and turns lightly golden.
7. Let it cool before cutting and serving.

Nutrition facts

Approximate, per serving (about 96 g). Calculated with data from USDA FoodData Central.