Following on from the outrageous success of my Ultimate Chocolate Smoothie Bowl which is basically now the biggest hit on the blog thanks to huge re-pinning on Pinterest, I have concluded that the world is indeed, completely and utterly chocolate mad.
And I'm not quite sure why I'm so surprised about that. As a self-confessed savoury person I've always complained (hopefully not too loudly!) about having to do desserts and sweet treats for the blog as they really aren't my thing.
However when it comes to chocolate I am a bit of a sucker. That's usually why I don't have it in the house - the temptation is too great. Open a Terry's chocolate orange? Yeah that's not going to last even an hour....!
So I knew for my next snack recipe in the Pantry I wanted to include chocolate, and I thought brownies was the way to go.
Now a confessional: I have done chocolate brownies before on the blog - these Chocolate and Pecan brownies which use another unconventional ingredient, black beans. So it's a slight duplication. But I think I've come on a long way both in my recipe development and photography skills (!) since then. And it doesn't hurt to have two brownie recipes on the blog, right?
Chickpeas have been in my cupboards a lot lately because I've been trying out the amazing miracle that is aquafaba. For those that don't know (and I didn't!) the liquid you find in the can of chickpeas can be used as an egg white replacement. And I'll tell you now it's fantastic for making vegan meringues! Big thanks to Libby at Silver Linings Kitchen for teaching me about aquafaba. You can check out my matcha vegan meringues over on my Instagram.
So as you can imagine whilst using all the water I was left with lots of chickpeas. I am yet to discover a falafel recipe that doesn't just disintegrate when I try to cook it, so instead I'm using the chickpeas in something sweet. That always pleases the boyfriend!
The raspberries add a lovely little extra sweetness. They could totally be switched up for chocolate chips though if you're feeling you need an extra hit...
- 1 can (400g) of chickpeas
- 1/3 cup (80ml) liquid sweetener of choice (maple syrup, fruit syrup, honey, rice malt syrup etc.)
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup cacao powder
- 200g raspberries
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 cup (125g) cashews, soaked in boiling water for 1hr (if you can then soak them overnight in cold water to keep a bit more of the nutrients. But the boiling water / 1hr thing works totally fine if you haven't got that time)
1. Preheat the oven to 180°C.
2. Put all the ingredients apart from the raspberries in a blender and blitz until a smooth consistency. If you don't have a blender just put everything in a bowl and use a hand-blender like I did! The consistency might just be a bit more chunky.
3. Slice the raspberries in half and stir them through the brownie mixture.
4. Pour the mixture into a baking tray lined with grease-proof paper. It's pretty stodgy so spread it to about 5cm / 2 inches in thickness.
5. Bake for 25-30 minutes. Don't be tempted to overcook - the mixture will set and cool after it's out of the oven, you don't want it too dry.
6. Eat warm from the oven, or serve with ice-cream or a dollop of yoghurt for extra sweetness.
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This recipe is featured in my e-book - How To Create Your Own Flourishing Pantry. Packed with ingredients, top tips, recipes and shopping lists, the book is designed to help you stock your kitchen for healthier eating. Want a copy? Sign up and I'll send it straight to your inbox.