For this weekend, I had to prepare a dessert for a dinner with friends. I wanted to make brownies in order to use the chocolate left from Easter eggs, but one of my friends is intolerant to nuts. I was able to find a recipe which tells to use chickling vetchs instead of nuts. The result was delicious and the consistency was as crunchy as with walnuts. So, here's the recipe.
Ingredients:
- 200 g of dark chocolate
- 125 g of butter
- 150 of white sugar
- 3 eggs
- 50 gr of wholemeal flour
- 30 gr of Manitoba
- 1/2 teaspoon of baking powder
- a pinch of salt
- 130 gr of chickling vetchs (which you have left to soak in water for 24 hours and cook in a pressure cooker for half an hour or in a traditional pot for about 1 hour)
- powdered sugar
Directions
- Melt the chocolate with the bain-marie together with butter
- Add all the ingredients to the melted chocolate and butter
- Finally add the chickling vetchs
- Butter a mold (better if squared)
- Pour the preparation into the mold
- Bake in preheated oven for 30 minutes at 180° Celsius
- When cooked, open the oven door very little and allow to cool slowly. Remove from the oven when it has cooled and add some powdered sugar on top
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