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Black Badger Brownie Bars: made with Carlin Peas

Black Badger Brownie Bars: made with Carlin Peas

Home   Recipes for British Beans, Peas & Quinoa   Black Badger Brownie Bars: made with Carlin Peas
Baking Carlin Peas Gluten-free Peas Pulses Snacks Whole Peas

by Lindsey Dickson September 03, 2015 7 Comments

Black Badger Bars are an energy and protein packed version of a brownie, but with the addition of ground almonds, dried apricots and Black Badger Carlin Peas. This superb recipe was created by Lindsey Dickson of The Eating Tree blog.

These delicious and extremely moreish (think addictive) bars are an energy packed version of a brownie, with the addition of ground almonds, dried apricots and Black Badger Peas.

Super easy to make as they are made with a tin of our Black Badger Carlin Peas, great if you don’t happen to have any cooked peas to hand, you can just grab a can out of the store cupboard.

They make a perfect addition to lunch boxes or picnics and are loved by adults and children alike.

Makes 12 bars.
You will need a 7 x 11” shallow baking tin, lined with baking paper.

Ingredients

  • 100g Good Quality Dark Chocolate (bar or chips)
  • 30g Unsweetened Cocoa Power
  • 150g Butter
  • 400g can Hodmedod’s Black Badger Carlin Peas, drained
  • 100g Ground Almonds
  • 1 Teaspoon Baking Powder
  • 3 Eggs
  • 120g Caster Sugar
  • 60g Dried Apricots, chopped
  • Icing Sugar for dusting.

Method

  1. Preheat the oven to 170c (fan) 350f
  2. Put the chocolate, butter, cocoa and sugar in a heatproof bowl over a pan of gently simmering water.
  3. Stir occasionally, until the chocolate and butter has melted and the mixture is smooth.
  4. In a food processor, whizz the drained peas until coarsely ground.
  5. Add the ground almonds, baking powder, eggs and chocolate mixture and process until combined.
  6. Stir in the chopped apricots by hand.
  7. Spoon the mixture into the tin and spread evenly
  8. Bake for 20 minutes until just firm.
  9. Leave to cool for 5 minutes. Lift out the bars using the paper and leave to cool completely.
  10. Wrap in foil and leave overnight before dusting with icing sugar and cutting.


Lindsey Dickson
Lindsey Dickson

Author

Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her excellent blog The Eating Tree.


7 Responses

Teresa
Teresa

June 09, 2020

Dried, I did 150g of dried peas. Worked fine. Lovely recipe. And wheat and dairy free so very handy too. Teresa

Annabel
Annabel

January 17, 2020

These are amazing! I made them with the dried red fox Carlin peas because that’s what I had in the cupboard. They had an extra few minutes in the oven. Don’t skip the resting overnight – I left them in the fridge and they really firm up. Delicious with a dollop of cream

Melanie
Melanie

February 14, 2018

A conversion chart for dried weight pulses equivalent of a can would be so useful for the recipes that only have a can in the ingredients list. Keep up the great work, love your products!

Kay Lewis
Kay Lewis

January 07, 2018

In the black badger bar recipe, what can I substitute for ground almonds as my daughter is allergic to them?

k
k

July 20, 2017

how much dried would you need to make 400g canned, drained?

Nick at Hodmedod
Nick at Hodmedod

July 28, 2016

We do make pea flour! Not from our carlin peas but from split green and yellow peas – see https://hodmedods.co.uk/collections/flours

S Baines
S Baines

June 29, 2016

Could you make pea flour?

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