These chickpea brownies boast a wonderfully fudgy texture and are packed with 10g of protein, making them a healthy treat for all ages. This recipe yields 9 delicious brownies that can be enjoyed by the whole family!
1: Preheat the oven to 180°C / 356°F fan and line the base and sides of an approx. 19cm (7.5”) brownie tin with baking paper.
2: Add the chickpeas, peanut butter, syrup, olive oil, vanilla extract, and 120ml of the milk to a food processor, then process until smooth.
3: Add the cocoa, baking powder, bicarbonate of soda, and ground almonds to the food processor, then process again until combined.
4: Remove the blade from the food processor. Finely chop 80g of the chocolate and add it to the food processor, along with a pinch of salt. Stir to combine.
5: Pour the batter into the lined tin and bake for 25-30 minutes.
6: Once it has finished baking, remove it from the oven and leave to cool in the tin for 30 minutes.
7: To make the ganache, roughly break up the remaining chocolate and add it to a small saucepan with the remaining milk. Stir regularly over a low heat until melted and silky smooth. Leave the ganache to set a little.
8: Once the brownie has cooled, remove it from the tin. Pour over the ganache and spread it out using a spoon. If the ganache is too runny, leave it a little longer to firm up.
9: To serve, slice into squares and sprinkle with salt, if desired.
