Chocolate Brownies with Salted Tahini Fudge Icing

Chocolate. Brownies. Tahini. Fudge. So many magic words in one recipe. 

As you probably know by now, I am no baker but I think these might have made up for all my failed attempts at various cakes over the years. There is a secret ingredient - chickpeas - which make these deliciously gooey and a little more nutritionally balanced than your average brownie. Plus, the salted tahini fudge topping really is the icing on the cake.

 

For the icing

45g of tahini

a pinch of salt

1/4 teaspoon of vanilla bean powder

1.5 tablespoon maple syrup

1 teaspoon almond milk

Ingredients (makes 8)

For the brownies

1 can chickpeas

5 tablespoon maple

2 tablespoon of peanut butter

3 tablespoon raw cacao

1 1/2 teaspoons vanilla bean powder

1/4 teaspoon of bicarbonate soda

1/4 teaspoon of baking powder

a pinch of salt

Preheat the oven to 180c.

Drain the chickpeas and add to a food processor. Then add in the remaining brownie ingredients and blend until smooth.

Line a small oven proof dish with baking paper and pour in the mix, using a spatula to smooth out the top.

Bake for about 25 minutes then remove from the oven. The brownies are ready when you can remove them for the tray and they hold their shape. Place the brownie on a cooling rack, removing the baking paper (it should peel off easily). The brownie will set a little more as it cools.

Leave the brownies to cool completely before making the icing. Once the brownies have cooled, combine all of the icing ingredients in a small mixing bowl and stir well. Then spread on top of the brownie before cutting into squares.