This gluten-free brownie combines four natural ingredients for a melt-in-your-mouth texture and intense chocolate flavor. The blend of sorghum, buckwheat, and almond flours provides fiber, minerals, and a rich, flavorful structure. Arrowroot replaces traditional starch, ensuring a pleasant moistness without weighing down the batter. This dessert proves that you can combine pleasure and nutrition without resorting to rice flour or high-glycemic starches. Dark chocolate remains the main ingredient, and its flavor is even more pronounced thanks to the buckwheat flour, which enhances its taste. This brownie can be enjoyed warm or cold and retains its texture for several days. Well, I confess, it was devoured before the next day! Easy to make, it will become a go-to for gluten-free baking enthusiasts, but it was also devoured by those with a non-intolerance sweet tooth!
Ingredients
Preparation
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Melt the chocolate and butter in a double boiler or in the microwave (in 35-second increments).
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Add the sugar, mix until you get a smooth paste.
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Incorporate the eggs one at a time, then the vanilla.
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Mix together the flours, buckwheat, sorghum, almond and arrowroot separately.
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Pour the flours into the chocolate base, stir without overworking.
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Add the nuts.
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Spread the dough in a square silicone mold or one lined with baking paper.
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Bake for 20 minutes at 180°C.
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Allow to cool slightly before cutting into squares.
