Cocoa is used rather than chocolate to make these delicious brownies. I created them to inspire readers of the Breeze radio website ( to which I contribute a weekly recipe) to enter The Big Fair Bake, a competition to encourage cooks to use Fair Trade products which helps to give farmers and their families in some of the poorest countries in the world a Fair Go.
225 gm butter
1 ¾ cups of castor sugar
¼ cup of brown sugar
2 teaspoons of vanilla essence
4 large eggs
¾ cup of Fair Trade Cococa
½ teaspoon of baking powder
a pinch of salt
1 cup of flour
Melt the butter
Stir in the sugar and vanilla essence
Take off the heat and beat in the eggs one at a time. A thorough beating will result in a lighter brownie.
Sieve the cocoa, add the salt and mix these in well.
Sift the flour and baking powder and mix in gently . I use my silicone spatula for this.
At this point you can add a handful of dark and white chocolate chips and/ or freeze dried raspberries if you wish although these brownies are good plain as well.
Line a 20-23 cm tin with baking paper and pour the brownie mixture in.
Bake for 20-25 minutes at 180 degrees C until the centre is slightly firm to the touch.
Don’t overbake. Brownies should have a fudgy texture.
Let then cool in the pan, before dredging with icing sugar and cutting.