Makes 16
adjust servings:

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  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.

Nutrition Facts

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