Step 1

Preheat oven to 160°C. Grease and line a square baking tin (18 cm) with baking paper then set aside.

Step 2

Place almonds into mixing bowl and mill 5 sec/speed 8. Place in a bowl and set aside.

Step 3

Place drained chickpeas and coconut milk into mixing bowl, then blend 20 sec/speed 8. Scrape down sides of mixing bowl with spatula, then blend for a further 40 sec/speed 4 or until smooth. Scrape down sides of mixing bowl with spatula.

Step 4

Add butter, vanilla and brown sugar, then mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4.

Step 5

Add cocoa powder, baking powder, flour and reserved milled almonds, then mix 10 sec/speed 4 or until just combined.

Step 6

Add chocolate and mix with spatula until combined. Place mixture in prepared tin, spread out evenly and sprinkle with extra chocolate. Bake for 45 minutes (160°C) or until firm on the outer edges and slightly soft in the centre. Remove from the oven and set aside to cool in tin for 10 minutes. Remove brownies, along with the baking paper, from the tin and place on a wire rack to cool. Dust with icing sugar and cut into squares to serve (see Tips).