Fairtrade chocolate mocha brownies
Wednesday, May 12
These rich and gooey brownies hit the spot for an indulgent treat, as well as supporting Fairtrade farmers and workers. Serve on their own, with ice cream or cut into tiny squares to serve with some Fairtrade coffee.
- Unsalted butter: 200g (7oz)
- Fairtrade dark chocolate (minimum 70% cocoa solids): 200g (7oz)
- Eggs: 3, large
- Tate & Lyle Fairtrade Light Muscovado Sugar: 250g (8¾oz)
- Fairtrade instant espresso powder: 2tsp
- Fairtrade vanilla extract: 1½tsp
- Plain flour: 110g (3¾oz)
- Baking powder: 1tsp
- Salt: a pinch
- Pecans: 110g (3¾oz), chopped
- Fairtrade cocoa powder: to dust
- Preheat the oven to 190°C (375°F/Gas Mark 5). Grease and line the base of a 20cm (8") brownie tin with some parchment paper.
- Combine the butter and dark chocolate in a heatproof bowl set over a pan of simmering water for a few minutes to melt. Don’t let the bowl touch the water. Alternatively, melt it in the microwave for about one minute. Make sure to stir well and then leave to cool a little.
- Lightly beat together the eggs and light muscovado sugar in a bowl with a fork. Pour in the melted chocolate mixture and beat to combine. Sprinkle over the espresso powder, add the vanilla extract and mix. Sift in the flour, baking powder and salt, stir and then mix in the pecans.
- Tip the mixture into the brownie tin and bake on the middle shelf of the oven for 20 minutes or until a crust has formed.
- Remove from the oven and leave to cool for two hours. Then, cover with cling film and chill for at least another two hours. Once chilled, turn out of the tin. Trim the edges and cut into squares, then lightly dust with some cocoa powder before serving.
Recipe submitted by Fairtrade. Published in the July/August 2020 issue of Cakes & Sugarcraft.