Ingredients

• handful 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

Directions

• Soak the raisins in the rum for 3 hours
• or preferably overnight.
• Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper.
• Melt the chocolate and butter together in a heatproof bowl placed over simmering water
• ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly.
• Blend the peas to a purée in a food processor. Add the eggs
• sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined
• Pour into the prepared brownie tin
• bake for 20–25 minutes until set
• but still a bit squidgy. Allow to cool completely in the tin before cutting.