This recipe is one of the easiest out there and to make it even better it’s not full of refined and processed sugar! Our favourite thing about them is that they taste like they are full of sugar and ingredients that you need a scientific dictionary for but they are not!
I highly recommend them for people who want to restrict their diet and be healthier but are missing the sweet things. Normal alternatives are dry, tasteless and a bit boring! These, however, aren’t for the feint hearted. They are very rich and chocolatey!
Our Clients enjoyed tasting them in the office when we had our ‘tasting days’. Some people were so impressed they even made them for a dinner party they were holding.
Ingredients below will make around 15 Brownies
- 125g dark chocolate (100 per cent cocoa this can be found in Waitrose – Willie’s Cacoa Pure Gold)
- 100ml milk (Organic)
- 100g unsalted butter, plus extra for greasing the tin (Organic)
- 175g honey (Organic, even better if from a local seller)
- 150g maple syrup (Grade 1 is the best quality maple syrup)
- Seeds scraped from ½ split vanilla pod
- 50g cocoa powder, sieved (Organic and 100% cocoa)
- 3 eggs (free-range eggs and organic!)
- 150g wholemeal Spelt flour (available in many supermarkets)
- 1 tsp baking powder
- Preheat the oven to 190C/170C fan/gas 5. Grease a 30cm x 20cm brownie tin and line it with baking parchment. Leave the paper sticking up at the sides to make it easier to lift the brownie out when it’s cooked.
- Put the chocolate, milk, butter, honey, maple syrup and vanilla seeds in a saucepan. Warm over a very gentle heat, stirring regularly, until everything has melted and you have a rich, glossy-looking batter. Remove the pan from the heat and whisk in the cocoa powder.
- Allow the mixture to cool for a couple of minutes, and then beat in the eggs. Finally, add the flour and baking powder. The mixture at this point will look grainier than usual because of the texture of the flour.
- Pour the mixture into the prepared tin and bake it in the oven for about 15 minutes until it is just set in the middle but still nice and gooey. Remove the tin from the oven and use the baking paper to help you slide the whole brownie on to a cooling rack as soon as possible so it doesn’t continue to cook. Cut into squares when cool.
* These are very rich and chocolaty. If you would prefer them less rich use less cocoa powder and make the difference up with whole-spelt flour. You could also add more milk and melt less chocolate.