Recipe Of The Month – Raspberry Brownies


I’m not kidding when I say these are the best brownies you’ll ever taste! So rich, gooey, moist (I apologise if you hate the word moist, but I like it) and indulgent! Just what a brownie should be!! Better yet… they are healthy!! Grain, gluten, dairy and refined sugar free!! You need to try these!

So I came up with these beautiful brownies on Saturday when it was chucking it down and dark and no longer felt like summer. I don’t know about you, but when it’s chucking it down and dark, all I want to do is bake! So I headed off to the kitchen, as you do and found we had none of the ingredients I needed to make some muffins I wanted to trial and I was feeling chocolatey!! So instead these were created.

I’ve seen bean blondies before and vegetables used in place of flour in things like carrot, beetroot and courgette cake and I’ve also seen sweet potatoes used in brownies but never beans! Never chickpeas anyway! I know, chickpeas… You wouldn’t believe it but you can’t taste it and they give the brownie the most incredible texture as well as being super good for you!

Chickpeas are high in protein, so great for anyone on a vegetarian or vegan diet. They are also a great source of fibre meaning you won’t get any sugar highs followed by sugar lows and they will ensure you stay full and satisfied longer than a sugar and processed shop bought brownie. But that won’t stop you from reaching for another slice..

I’ve used unrefined maple syrup instead of refined sugar. Maple syrup is mineral and nutrient rich and you don’t need to use as much because it’s stronger in taste. I’ve also used a little bit of natural almond extract for sweetness and because I’m obsessed with the amaretti like flavour..

Instead of butter/margarine I’ve used coconut oil as it stays stable at a high temperature. Leave butter for gentle frying or sauces and spreads. Coconut oil is amazing for your health whether that be rubbed all over your body and hair or used for cooking. It’s immune boosting, antibacterial, anti fungal and antiviral and it helps control blood sugar levels and improve the bodies ability to store minerals. It’s also energy boosting so it helps these brownies be the perfect afternoon pick me up.

I’ve used raw cacao instead of shop bought coco powder as the higher the cacao the less additives. Cacao as well as never failing to put a smile upon your face is also high in antioxidants and magnesium. However, if you struggle getting to sleep at night, its also high in caffeine, so maybe don’t have it too close to bed time!

Can’t go wrong with eggs! I’ve used eggs as a raising agent and they are also a great source of protein, omega 3 and dietary cholestrol. Make sure you use room temperature for best results!

To finish off these…I was going to say bites of delight but its more like great big slabs of delight the way I’ve cut them up… but anyway to finishing off the best brownies ever I’ve folded through some frozen raspberries, for a nice little tarty fruity taste, they look pretty, and raspberries and chocolate are a winning combination in my book!

Feel free to fold through a different fruit or replace with some nuts instead! Or both! Pistachios would be delicious!


Ingredients – Makes 16

2 cans of chickpeas, drained and rinsed thoroughly

100g raw cacao powder

240g coconut oil

3 eggs

200ml pure 100% maple syrup

1 tbsp natural almond extract

200g frozen raspberries


Preheat the oven to Gas mark 5.

Line a baking dish/caserole dish with parchment, around 20×25 cm.

Start by melting the coconut oil in a small pan over  a low heat and leave to cool.

In a blender place the chickpeas, cacao, eggs, maple sryup and extract and blend until smooth and silky.

Add the coconut oil and blend until combined.

Pour the brownie mix into a large bowl and fold through the raspberries.

Using a spatula pour the brownie mix into the lined dish.

Level out the batter with the spatula and then pop the dish in the oven for 50-55 minutes until cracked on top and springy in the centre.

Take the dish out the oven and leave to cool before slicing.

Once cool cut the brownie into 16 pieces.

Keep in an airtight box.

Leitchy xx





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