1ozcan (15 ; 400g 250 g netto) chickpeas or garbanzo beans, rinsed and drained (or 1 1/2 cup cooked chickpeas)
2Tablespoonsinstant coffee granules
1teaspoonand 1/2 vanilla extract
sweetener of your choice equivalent to 1/2 cup packed brown sugar (I used 2 tsp stevia powder and 2 Tbsp yogurt)
a pinch of salt
1cupsand 1/4 (200g) semisweet chocolate melted
1/2cupchopped hazelnuts (optional)
1tspmuscovado sugar (optional)
Mix chickpeas, eggs, coffee granules, oil and vanilla until smooth.
In a small bowl combine sweetener, baking powder and salt. Add it ito the bean mixture. Add chocolate, chopped hazelnuts, muscovado sugar and rum (if using) and stir until blended.
Pour the mixture into a 9 inch square baking pan lined with baking paper. Bake in 320 F (160 C) oven for 30 minutes. Do not overcook brownies – skewer inserted into the middle of the brownie should have moist crumbs on it, instead of coming out clean.