Carlin Pea Chocolate Brownies with Raisins

Carlin Pea Chocolate Brownies with Raisins

by Josiah Meldrum February 29, 2016 4 Comments

Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops. Naturally we were delighted when she brought in some of these delicious Carlin pea brownies!

Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops. Naturally we were delighted when she brought in some of these delicious Carlin pea brownies!

Preparation time: 25 mins | Cooking time: 25 mins | Total time: 50 mins

Makes: 12 generous slices

Ingredients

  • 1 can of Hodmedod carlin peas (drained)
  • 3 organic eggs (medium)
  • 150g soft brown sugar
  • 200g dark chocolate (high cocoa content)
  • 1.5 tea spoons cocoa powder
  • 125g unsalted butter
  • Generous handful of raisins (try soaking them in rum over night!)

Method

  1. Pre-heat the oven 180C/160C Fan/Gas Mark 4/350F.
  2. Line am 8 or 9 inch square baking tin with non-stick parchment.
  3. Melt together the chocolate and butter in a bowl placed over hot water. Cool a little and mix in the cocoa.
  4. Whiz the peas to a puree, fold into the chocolate mixture.
  5. Beat the eggs with the sugar until creamy and fold into the chocolate mixture.
  6. Pour into the baking tin, bake for 25 minutes until set but still a bit squidgy.



Josiah Meldrum
Josiah Meldrum

Author



4 Responses

Ursula Safar
Ursula Safar

April 21, 2020

I have made these brownies before and they are very quickly becoming our favourite brownies! The rum soaked raisins are lush!
Ursula, west wales

Helen McComb
Helen McComb

April 21, 2020

Eek! no oven temp on this! but I improvised and results were good, lighter than other brownies I’ve tried and I’d defo try again when the oven temp is known.

Ursula
Ursula

March 02, 2018

Absolutely lush recipe, I used a good glug of rum on the raisins and blitzed them with the peas, works well and tastes even better!

Suzy Smith
Suzy Smith

December 01, 2017

Wow, these are seriously scrummy! I’m amazed they contain Carlin peas and I can’t wait to get my guests guessing what’s in them. I didn’t have any raisins so substituted with dried cranberries soaked in sloe gin. I cooked them on 190c as no temp given.

Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Flamingo Pea Cretan Fava
Flamingo Pea Cretan Fava

by Helena Barlow June 24, 2020

Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.

Read More

Beetroot hummus with roasted lemon chickpeas
Beetroot hummus with roasted lemon chickpeas

by Helena Barlow June 24, 2020

When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

Read More

Pink Pea and Anise Syrup Cake
Pink Pea and Anise Syrup Cake

by Christine McFadden June 24, 2020

Peas for dessert! Our new Flamingo Peas are sweet and creamy, making them perfect for this delicious cake from Christine McFadden author of Flour: A Comprehensive Guide.

Read More