Ingredients
- 110 g coconut oil
- 40 g olive oil
- 180 g of Ecuadorian chocolate
- 150 g chickpea flour
- 20 g 100% cocoa powder
- 1 teaspoon(s) baking powder
- 12 cl of aquafaba (chickpea cooking water)
- 120 g coconut sugar
- 1 pinch of fleur de sel
Preparation
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Preheat the oven to 170°C (gas mark 5-6). Melt the coconut oil, olive oil and chocolate in a bain-marie. Mix. Then add the chickpea flour, cocoa powder and baking powder and mix until smooth.
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Beat the aquafaba with a mixer. Gradually add the sugar, as for a meringue.
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Mix the two mixtures together until smooth. Pour the brownie batter into a lined mold and bake for 10 minutes.
