Dessert Recipes #7: Brownies with chickling vetchs instead of walnuts

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

1. Melt the chocolate with the bain-marie together with butter
2. Add all the ingredients to the melted chocolate and butter
3. Finally add the chickling vetchs
4. Butter a mold (better if squared)
5. Pour the preparation into the mold
6. Bake in preheated oven for 30 minutes at 180° Celsius
7. 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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