8 ounces unsweetened baking chocolate (or any dark chocolate 70% cacao or higher)
1 can chick peas, rinsed and drained (400g)
½ teaspoon cinnamon
2 tablespoons cacao powder
¾ cup frozen raspberries
1 tablespoon coconut oil (liquid form if possible)
2 teaspoons vanilla extract
¼ cup pure maple syrup
½ teaspoon of baking powder
Preheat the oven to 325 degrees.
Melt the chocolate. You can do this in the microwave, 1 minute at a time, stirring in between minutes. It shouldn’t take more than a few minutes. Be careful not to burn the chocolate. Another option is to melt the chocolate on the stove top. Stir often to keep the chocolate from burning.
Add all ingredients (except chocolate) to a food processor or blender and mix until completely smooth. If you are using a blender, use the wider container as the mixture is VERY thick and it’s hard to get it out of the bottom of your normal blender container!
Add the mixed ingredients to the melted chocolate and stir until combined. The batter will be very thick. Lightly oil an 8” x 8” baking dish or line it with parchment paper. Scoop the brownie batter into the baking dish. Use a knife to smooth the batter into the dish as it won’t spread out when it cooks. What you see now is how it will look when it’s done!
Bake brownies for 20-25 minutes. Test the center with a toothpick. You should have small crumbs left on the toothpick.
Cool for 5 minutes.
Cut and enjoy! Store the leftovers (if there are any!) in the refrigerator.
Makes 25 small brownies or 16 medium size brownies. You can omit the raspberries if you don’t like them and add a tablespoon of instant coffee instead. If your brownies come out crumbly, you have cooked them too long. My oven takes exactly 20 minutes.