Ingredients

• Ingredients For the blondies: 100g self raising flour 125g dark chocolate, roughly chopped 75g cooked chickpeas, puréed 50g dairy-free margarine 50g brown sugar 3 flax “eggs” (1tbsp ground flax meal + 3tbsp water per “egg”, whisked for five minutes) or your prefered egg replacer For the topping: 75g dark chocolate

Preparation

• Preparation Makes 8. Preheat the oven to 180C. Method Cream the sugar and margarine together in a large mixing bowl. Stir in the puréed chickpea followed by the flax eggs until well combined (though don’t worry if it separates slightly once you add the flax, that’s fine). Next sieve in the flour, folding it in as you go. Finally stir in the chopped chocolate. Grease a deep tin or oven-proof dish (glass or ceramic are fine) and pour the mixture in, spreading evenly. Place in the oven and bake for around 45 minutes; the exact cooking time will depend on your oven. Once cooked, remove from the oven and leave to cool for around five minutes. After this time you can slice the blondies and move to a wire cooling rack or kitchen roll to cool fully. To prepare the topping, melt the chocolate in a bain-marie (a glass bowl over a pan of shallow boiling water), stirring until it is smooth and glossy. Using a fork, drizzle the melted chocolate over the blondies and leave to set. Serve warm or cold.