Protein Blender Brownies

Serves: 6-8
GF, DF, RSF

Ingredients: 

200g (1 cup) MCKENZIE’S Australian Chick Peas, cooked and cooled
1 cup light extra virgin olive oil
4 free range eggs
1 cup raw cacao powder
1 1/2 cups granulated coconut sugar
1 teaspoon MCKENZIE’S Baking Powder
2 cups frozen mixed berries, defrosted, to serve
Coconut yoghurt or vanilla ice cream, to serve, optional

Method:

For your chickpeas, add one cup (200 g) dried chickpeas to a saucepan with 3 cups of water and bring to the boil. Reduce to a simmer for 45 minutes until tender, skimming the surface if necessary. Set aside to cool slightly.

Once your chickpeas are cooked, preheat the oven to 180°C and line a 22 cm square cake tin with baking paper.

Place all the ingredients except the berries and yoghurt/ice cream in a powerful food processor and blitz until completely smooth. Pour the batter out into the prepared baking tray and transfer to the oven and bake for 16-20 minutes or until the top is cooked but still a little soft in the middle.

Remove from the oven and allow the tray to cool before serving. This is a good time to lightly warm your berries in a saucepan over medium heat until slightly reduced and softened.

Slice and top with yoghurt and berries, dig in and enjoy.