EASY FAIR TRADE

FAIRTRADE Recipe CHICKPEA BROWNIE

To celebrate the launch of the highly-coveted Fairtrade and Organic chickpeas within our pulses range, our friends at Just Trading Scotland have supplied us with this delicious chickpea brownie recipe. Enjoy

WHAT YOU’LL NEED

150g dark chocolate 150g butter 150g soft dark brown sugar 3 eggs, locally sourced if possible 120g Fairtrade and Organic chickpeas 4 tablespoons cocoa 150g white chocolate chips or chopped white chocolate 150g fresh raspberries Pinch of salt

To make the Chickpea Flour:

(Please note: this step requires a food processor): • Blitz the dried chickpeas for about 3 to 4 minutes in a food processor, as the time passes you will see what resembles a fine, creamy powder.

• Sift the mixture reserve the fine flour and reblitz the rest, if you only have a bit of the grain left, use a coffee grinder and this will allow the last small grains to be milled to the fine flour.

To make the brownie:

• Pre heat oven 160c (140c for fan assisted ovens)

• Grease and line a deep 7" cake tin. If you don't have a square tin, a round one will do the job.

• Melt the chocolate and butter in a bowl over simmering water, or on defrost in the microwave (short 2-minute bursts in the microwave is best, stir and return, stir and return)

• Whisk the eggs, brown sugar and salt until thick and creamy. This could take about 3 to 4 minutes. Weigh out the chickpea flour and the cocoa.

• When the eggs are creamy add in the cooled melted chocolate and butter and stir well.

• Add in the cocoa and flour and mix well together fold in the raspberries and white chocolate.

• Pour the mixture into the prepared tin. It will come right up to the top, but don’t worry, the mixture will not rise.

• Bake for no more than 20 minutes otherwise the centre will bake, and you won’t have that mouth-watering gooey centre.