Preheat oven to 375°F or 190°C.
Wash nicely, clean and puree kale.
Sift together all the flours, flax meal and baking powder.
Make Buttermilk. Add 1 tbsp of Apple Cider Vinegar to 1 cup of milk, and keep aside. If using Paneer Whey, then skip this step.
Melt Butter and Chocolate together. Then mix in sugar, kale puree, vanilla essence, mix well.
Fold in the flour mix and add buttermilk/paneer whey accordingly. Do not add all of the liquid all at once and over-beat or over-mix the batter. Batter should not be very thick and not of flowing consistency.
Transfer the batter to a lined baking pan top batter with more chopped walnuts and choco chips (optional), and bake in preheated oven for about 30-35 min.
Once done, take out and let it cool. Then cut into squares. Just out of the oven brownies are very soft, leave the pan on counter and then carefully take out and cut.
Store in air-tight container. Stays good for a week in refrigerator.