FCD: Hidden Hero Double Chocolate Brownies

Rich, fudgy and delightfully chocolatey. The avocado adds moisture, the chickpeas disappear completely, and the hazelnuts and white chocolate give lovely texture.

Makes: 12–16 squares

Ingredients

From the freezer

• 115g chickpeas, thawed, drained and well rinsed

• 60g avocado, thawed and well drained

• 40–50g hazelnuts, lightly toasted and roughly chopped

From the fridge (or freezer!)

• 2 medium eggs

From the pantry

• 80g light brown sugar (or caster sugar)

• 60ml vegetable oil (or 60g melted butter)

• 1 tsp vanilla extract

• 100g self-raising flour

• 30g cocoa powder

• Pinch of salt

• 50g dark chocolate, chopped

• 50g white chocolate chips

Method

1. Prepare

Heat the oven to 170°C fan. Line a 20cm square baking tin with baking paper.

2. Blend

Blitz together until completely smooth:

• Chickpeas

• Avocado

• Eggs

• Sugar

• Oil

• Vanilla

The mixture should be completely silky, with no visible chickpea pieces.

3. Add the dry ingredients

Fold in:

• Self-raising flour

• Cocoa powder

• Salt

Mix only until combined.

4. Fold through the chocolate

Add:

• Dark chocolate

• White chocolate chips

• Three-quarters of the toasted hazelnuts

Fold through gently. Spread into the prepared tin. Scatter the remaining hazelnuts over the top.

5. Bake

Bake for 25–30 minutes. The top should be just set, and a skewer inserted into the centre should come out with a few moist crumbs rather than wet batter.

6. Cool

Leave to cool in the tin for 15–20 minutes before lifting out. Once completely cool, cut into 12–16 squares.

Top Tips:

• These are meant to be fudgy, not cakey. Remove the traybake when the edges are set and a skewer comes out with a few moist crumbs. It will continue to firm up as it cools.

• These freeze beautifully. Cut into individual squares once cool, then open freeze on a lined tray so they freeze individually, then store in a freezer bag or airtight tub (you can wrap them individually if they will be in the freezer for more than a few weeks). Defrost at room temperature whenever you fancy a chocolate fix.