Black badger brownies

Prepare

less than 30 mins

Cook

10 to 30 mins

Serve

Makes 16 brownies

These gluten-free brownies using traditional British carlin peas are so rich and delicious, they’ll never guess the secret ingredient!

Ingredients

• Handful of raisins
• 1 tbsp dark rum
• 200g/7oz dark chocolate (minimum 70% cocoa solids)
• 125g/4½oz unsalted butter
• 400g tin carlin peas, drained and rinsed
• 3 free-range eggs (preferably organic)
• 150g/5oz soft brown sugar
• 1½ tsp cocoa powder
• 1 tbsp Cacao Bliss powder

Method

1. Soak the raisins in the dark rum for 3 hours, or preferably overnight.
2. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper.
3. Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, making sure the bowl doesn’t touch the water. Stir to combine and set aside to cool slightly.
4. Blend the carlin peas into a purée in a food processor. Add the eggs, soft brown sugar, cocoa powder, and Cacao Bliss powder. Blend until smooth.
5. Pour in the chocolate and butter mixture and blend until smooth. Add the soaked raisins along with their soaking liquor and pulse until everything is well combined.
6. Pour the mixture into the prepared brownie tin and bake for 20–25 minutes, or until set but still a bit squidgy in the center.
7. Allow the brownies to cool completely in the tin before cutting into squares.