These flourless (gluten-free) chocolate brownies are wonderfully rich and dense. Packed full of protein and fiber, chickpea brownies can almost pass for being healthy. A great treat to make for guests who avoid gluten.

Ingredients

• 1 x 410 g can Rhodes Quality Chickpeas, drained and rinsed
• 30 ml (2 T) plain yoghurt
• 80 ml cocoa powder
• 160 ml  sugar
• 5 ml (1 t) instant coffee
• 10 ml (2 t) gluten free baking powder
• 2 eggs
• 125 ml chocolate chips,

Method

1. Puree the Rhodes Quality Chickpeas together with the yoghurt using a blender or food processor.
2. Place the cocoa powder, sugar, coffee and baking powder in the bowl of an electric mixer.
3. Add the eggs and the pureed chickpea mixture.
4. Beat until well blended and smooth.
5. Stir in the chocolate chips.
6. Spoon the batter into the small baking pan which has been sprayed with non-stick spray and lined with baking paper.
7. Bake the brownies in an oven that has been preheated to 180 C for 25 minutes or until a wooden skewer inserted into the center of the brownies comes out clean.
8. Allow the brownies to cool.
9. To make the chocolate glaze, place the icing sugar into a medium sized bowl.
10. Add the cocoa powder and stir to mix.
11. Slowly whisk in the water until the glaze is thick and shiny.
12. Pour the glaze over the top of the brownies and spread evenly across the top using a spatula or knife.
13. Cut the brownies into 9-12 even sized squares and serve.