Chickpea and Used Coffee Brownies By Chef Conor Spacey
This is the ultimate gooey, chocolate brownie and it ticks all the boxes. Gluten
free, high in protein, lower in calories, high in Iron and uses up coffee grounds…
We always associate beans with savoury dishes and in this recipe, it’s great
to be able to highlight how versatile they are in sweet dishes too. I’m using
chickpeas in this recipe but you can also substitute them for other beans
that are available to you and follow the same recipe….. enjoy.
- 200g raw Chickpeas
- 3 large free range eggs
- 45ml rapeseed oil
- 1 tsp vanilla extract
- 30g Cocoa powder
- 120g brown sugar
- 1⁄2 tsp baking powder
- 1⁄4 tsp ground salt
- 2 tsp used coffee grounds
- 70g dark chocolate buttons
Begin with the beans –ahead of time prepare your beans. Firstly place the
raw beans into sieve/colander and rinse well under cold water. Then place
into a bowl with double the amount of cold water and soak for a minimum 8
hours or ideally overnight.
Then drain the beans and place into a pot, cover with double the amount of
water and cook on a low to medium heat for 1 hour, or until the beans have
softened. Drain and rinse under cold water until cooled.
Preheat your oven to 170 degrees and line a deep baking sheet 9” X 9”.
In a blender, puree the beans into a paste, then add the eggs, oil and vanilla
In a large mixing bowl , stir together the sugar, cocoa powder, baking powder,
salt and coffee grounds. Then fold in the bean and egg mix and stir until fully
combined. Add the chocolate buttons.
Pour into your baking tray and bake for 30 minutes , allow to cool then divide
into squares and enjoy.