- Preheat the oven to 175°C.
- Place the 300g caster sugar, water and 30g cocoa powder into a saucepan and bring to the boil.
- Add the Merchant Gourmet Beluga Lentils and bring back to the boil. Remove from the heat and leave to stand for 10 minutes.
- Strain the lentils through a sieve, reserving the liquid in a clean saucepan. Leave the lentils to cool.
- Return the liquid to the heat and simmer until thick enough to lightly coat the back of a spoon. Set aside to cool.
- Melt the dark chocolate and plant-based butter together and stir until smooth. Leave to cool slightly but do not allow it to set.
- Using an electric whisk, whip the aquafaba until stiff peaks form.
- Gradually whisk in the 180g caster sugar, one tablespoon at a time, then continue whisking for 3–4 minutes until glossy and firm.
- Sift the cocoa powder and flour over the aquafaba mixture and fold together gently.
- Fold the mixture into the warm chocolate mixture until smooth.
- Fold through the cooled Beluga Lentils and the chopped chilli.
- Grease a 20cm baking tin with the extra plant-based butter, line with baking paper and dust with cocoa powder.
- Spoon the brownie mixture into the tin and spread evenly.
- Bake for 30–35 minutes until the centre is just slightly wobbly.
- Turn off the oven and allow the brownies to cool inside to finish setting.
- Serve warm and gooey with the chocolate syrup, or chill overnight before slicing into squares.
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