What's in Your Cupboard
Unsweetened Cocoa Powder: 30g
Caster Sugar: 120g
Dried Apricots: 60g, chopped
Baking Powder: 1 teaspoon
Icing Sugar: For dusting
Method
Preheat the Oven: Preheat your oven to 170°C (fan) / 350°F. Line your baking tin with baking paper.
Melt the Chocolate Base: Put the dark chocolate, butter, cocoa powder, and caster sugar in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until the chocolate and butter have completely melted and the mixture is smooth. Remove from the heat.
Process the Peas: In a food processor, whizz the drained carlin peas until they are coarsely ground.
Mix the Batter: Add the ground almonds, baking powder, eggs, and the melted chocolate mixture into the food processor with the ground peas. Process the whole mixture until it is fully combined, then stir in the chopped dried apricots by hand.
Bake: Spoon the brownie mixture into your prepared tin and spread it out evenly. Bake for 20 minutes until the top is just firm.
Cool and Set: Leave the brownies to cool in the tin for 5 minutes. Carefully lift out the bars using the baking paper and leave them to cool completely. Wrap the block in foil and leave it overnight before dusting with icing sugar and cutting into 12 bars.