1/3 cup rice bran oil
200g can chickpeas, rinsed and drained
3 Tblsp Soy milk
½ cup unsweetened cocoa
½ teaspoon baking powder (1 part bicarbonate of soda to 2 parts cream of tartar)
¾ cup honey
1-2 teaspoons vanilla extract
Preheat oven to 175 c degrees.
Put eggs and oil in the blender and mix for 10 seconds.
Add remaining ingredients into the blender and process until smooth.
Spray 20 x 20 cm pan with cooking spray. Pour batter into pan and bake for about 35 minutes*, or until brownies are just pulling away from edges of the pan.
Cool, cut and serve.
*Keep an eye on them after 30 minutes as oven temps can vary.these are amazing you could even add some beetroot or pomegranates to make them red