Wholemeal Dark Chocolate Brownies

These have been a hit right since we started and they are by far our most popular dessert. Great on their own or with a dollop of greek yogurt. Serve them an hour after they’ve come out of the oven for maximum gooeyness!

makes 15 brownies

227g unsalted butter

400g soft light brown sugar

70g raw cacao or good quality cocoa powder

1 tsp baking powder

1 tsp vanilla extract

4 large free range eggs

170g wholemeal flour

340g dark chocolate chips (70% or higher)

1 tsp sea salt (Maldon or similar)

Preheat the oven to 180c. In a large pot gently melt the butter, then add the sugar and vanilla extract. Beat the eggs lightly and stir into the melted butter until smooth.

Add the cacao powder and salt to the flour. Add the flour into the melted butter and fold until the batter is smooth. Add the chocolate chunks.

Line a 12” x 9” baking tray with parchment paper so that the sides are covered by the paper too. This can be done roughly as the batter will hold the paper in place once you’ve poured it in. The parchment paper makes the cake easier to remove and protects your baking tray from scratches when you go to cut the brownies later. Bake for 30-35 minutes. When it’s ready the top should be cracked and papery looking and the inside still moist and chocolatey. Allow to cool for 5 minutes before lifting out of the tray and placing on a cooling rack.

Let your brownies rest for at least an hour before eating.