Signature Recipes

This fudgy, picnic-friendly brownie recipe is by Alan Coxon from Divine Chocolate Fair Trade Chocolate.

Divine’s Fair Trade Chocolate Brownies
By Alan Coxon

2 (3.5 ounce) Divine 70% Dark Chocolate bars 1/2 cup unsalted butter 1 cup sugar, 2 medium eggs 1 egg yolk 4 tbsp freshly made espresso coffee 2/3 cup plain flour 1 tsp baking powder 1/4 tsp vanilla extract Pinch of salt Handful broken walnuts Preparation Time: 15-20 minutes Cook Time: 20-25 minutes Makes 12 servings

Preheat the oven to 350 degrees. Line the base and sides of a 12 x 8 inch roasting pan with non stick baking spray.

Melt the chocolate in a double boiler or in a bowl set over, but not touching, hot water. While the chocolate is melting, cream the butter and sugar until light and fluffy. Then add the whole eggs and yolk a little at a time beating continuously. Stir in the chocolate and coffee.

Sift the flour with the baking powder and salt then fold into the mixture with the crushed walnuts.

Pour the mixture into the prepared pan and bake for 20-25 minutes or until the interior resembles fudge, not a sponge. Cool in the pan and then cut into required shapes.