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Chickpeas and chocolate. It’s crazy, but Tastemade shows it actually works.


Get the ingredients here.

  • 400g can chickpeas, chilled in the fridge overnight
  • 125g almond butter
  • 175g maple syrup
  • 1 tbsp vegetable oil
  • 2 tsp vanilla bean extract
  • 35g self raising flour 
  • 25g cocoa powder
  • ¼ tsp fine salt
  • 100g chocolate chips

For the meringue:

  • 75ml drained chickpea brine
  • 75g caster sugar
  • 1 tsp vanilla bean paste
  • Large pinch of cream of tartar


For the brownies

1. Preheat oven to 180°C

2. Put the chickpeas into a food processor along with the almond butter, maple syrup and vegetable oil. Blend together until smooth, then add in the vanilla, flour, cocoa powder and salt. Blend again until smooth, scraping down the sides when necessary. 

3. Fold most of the chocolate chips into the mix (do this by hand, don’t blend in the processor), then tip the mixture into a lined baking tray measuring approx. 20cm x 20cm. Don’t be tempted to use a larger baking tray and you want these to be thick and fudgy. Sprinkle over the remaining chocolate chips, then bake for 20 minutes. 

4. Remove from the oven and allow to cool to room temperature.

For the meringue topping

1. Measure out 75ml of the chilled aquafaba in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for a couple of minutes, or until the liquid is thick and foamy. 

2. Add the sugar, vanilla pasta and cream of tartar, then continue whisking on high for 8-10 minutes or until stiff peaks form.

3. Spread this mixture on top of the cooled brownie, using the back of a spoon to make nice swirls and peaks.

4. Use a blowtorch to scorch the meringue in places (be sure not to burn it!) then cut the brownie into 8 squares. Enjoy right away.

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