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Wholemeal Chocolate Brownies

These little beauties have been on the menu every second Friday since we started and they’re as popular now as they’ve ever been. Serve them with a dollop of greek yogurt or just on their own. Eat within two hours of baking for maximum gooeyness. A real treat, enjoy!

Makes 15

227g unsalted butter

400g light soft brown sugar

70g raw cacao or cocoa powder

4 large eggs

1 tsp sea salt (Maldon or similar)

1 tsp baking powder

1 tbsp vanilla extract

170g wholewheat flour

340g dark chocolate chunks (70% or higher)

Preheat the oven to 180c. In a large pot gently melt the butter. Add the sugar and vanilla. lightly beat the eggs and mix into the butter until smooth. In a bowl combine the flour, salt, baking powder & cacao. Fold into the melted butter until the batter is smooth. Add the chocolate chunks.

Line a 9” by 12” baking tray with parchment paper so that the paper comes up the sides. This can be done roughly as the batter will hold the paper in place. The parchment allows you to lift the cake out of the pan afterwards, avoiding scratching when you go to cut your brownies later.

Bake for 30 minutes or until the top looks cracked and papery and the centre is still soft & gooey. Allow to cool for 40 minutes before cutting.