Add all of the ingredients for your brownie in a blender. I used my Nutribullet and it took around 30-40 seconds to get the consistency I desired. You should aim for a texture which remains a liquid but relatively thick. If you find yours is too runny you add more chickpeas
Transfer the mixture to a skillet or oven proof dish and bake at 180c for 8-10 minutes.
Remove from the oven and add your toppings before baking for a further 2-3 minutes. This will ensure your chocolate is perfectly melted and your raspberries release their flavour.