Fairtrade Nutty Chocolate and Coffee Brownies
Thanks to Oxfam for this recipe
(Makes about 12 brownies)
50 g Fairtrade Dark chocolate, roughly broken up
110 g Butter
2 Free-range Eggs, beaten
225 g Fairtrade, Unrefined Sugar
50 g Plain Flour
1 tsp Baking Powder
Pinch Salt
100 g Hazelnuts, chopped in half
Frosting:
100 g Butter, softened to room temperature
100 g Fairtrade Icing Sugar
100 g Cream Cheese
1 tbsp Strong, Black Fairtrade Coffee
1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
2. Grease tin measuring approximately 27 cm x 18 cm and line with baking parchment, allowing paper to rise 3 cm above the tin.
3. Toast hazelnuts in oven for 10 min maximum until lightly browned.
4. Melt chocolate and butter in a bowl over a pan of simmering water.
5. Sieve flour, baking powder and salt into a bowl. Stir in sugar.
6. Beat in eggs and chocolate mixture until well-mixed. Stir in hazelnuts.
7. Pour mixture into the tin and bake for 30 to 40 min until centre springs back when lightly pressed.
8. Remove from oven and allow to cool completely in tin.
9. Make the frosting by beating the butter and icing sugar together until pale and fluffy. Beat in the cream cheese and coffee.
10. Spread the frosting on the cooled brownies and chill in the fridge.