chocolate brownies with walnuts //vegan
makes about 20 brownies
100 g dark chocolate with 70 % cocoa (dairy-free), chopped
50 g coconut oil (room temperature)
200 ml or more water or almond milk
3 tablespoons walnuts, roughly chopped
45 g unsweetened cocoa powder or carob powder (or both mixed)
120 g rice flour
75 g buckwheat flour or chestnut flour
60 g corn starch
200 g coconut sugar or whole cane sugar (unrefined)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
28 x 18 cm slice tin
Preheat the oven to 170 °C. Grease the inside of the slice tin or line it with parchment paper.
Combine the dry ingredients in a bowl and whisk with a spoon. Add coconut oil and almond milk. Stir the batter until smooth with an electric whisk or an eggbeater. Add a bit more almond milk if too doughy and stir again.
Add walnuts and pieces of chocolate and stir the batter with a spoon or a dough scraper.
Pour the batter into the prepared slice tin and smooth down the top.
Bake for 22-28 minutes or until there is no batter sticking to a toothpick that’s inserted in the centre of the cake.
Let the cake cool in the pan before slicing.