Ingredients

· Handful raisins

· 200 g dark chocolate

· 125 g unsalted butter

· 400 g tin carlin peas

· 3 eggs

· 150 g brown sugar

· 1½ teaspoon cocoa powder

Method

Soak the raisins in water overnight. Preheat the oven to 170°C. Grease and line a 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 eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend. Add the raisins and their soaking water 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.