How to make
My chickpeas are not canned and I soaked them the night before. In the morning, I boiled them in water, until they were fully cooked.
In the bowl of the blender put the eggs with chickpeas and blend, until a homogeneous mixture is obtained. Then add the remaining ingredients without the raspberries.
The cocoa can be added gradually if you do not want the powder to come out of the bowl (if you do not have raspberries, it can be done with other berries or ones similar to raspberries). Stir gently, until a smooth mixture is obtained.
Personally, I have not chopped the raspberries, I added them whole, but if you want, they can be cut in half. This is a good idea if they have not ripened, because they will become a mess. Mine were well ripened and I didn't risk cutting them in half.
Stir the resulting mixture carefully and pour it into a baking pan lined with baking paper. Sprinkle with chopped almonds on top (other nuts such as cashews or walnuts can be used). I use reusable paper and I'm happy with it - it's works for anything.
Bake the brownie in a preheated oven at 360°F (180°C) for about 25 minutes.
If you use different fruit, they may release different amounts of juice and take more or less time, so it is best to check it with a toothpick.
Once baked, leave it on a wire rack to cool.
A divine aroma is carried in the kitchen and we can't wait to cut it and serve it.
The chickpea brownie with raspberries is ready.
