Chickpea brownies

Makes 16
1 tbsp espresso powder
1 x 400g tin of chickpeas
2 large eggs
2 tbsp vegetable oil
125g dark brown sugar
100g natural yoghurt
40g cocoa powder
2 tsp gluten-free baking powder
25g white chocolate chunks
25g dark chocolate chips
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick
    parchment paper.
  2. Dissolve the espresso powder in one tablespoon of boiling water.
  3. Drain the chickpeas, reserving the liquid, and add to a food processor along with the eggs, oil, sugar, yoghurt and coffee. Whizz until well puréed and smooth.
  4. Add the cocoa powder and baking powder along with 75ml of the reserved chickpea liquid. Whizz until smooth.
  5. Pour into the prepared tin and top with the white chocolate chunks and dark chocolate chips. Bake 20-25 minutes or until the brownies have set.
  6. Allow to cool, then cut into 16 squares.

Per serving:  90kcals, 4.1g fat (1.5g saturated), 12.8g carbs (9.7g sugars), 2.2g protein, 1.2g fibre, 0.013g sodium