Brownies are one of the easiest cakes to bake – perfect for those times when you just need a chocolaty treat. This easy pan brownie recipe provides the perfect balance of indulgence by using good quality ingredients and using coconut sugar in place of the refined, white variety. Enjoy!
INGREDIENTS – Makes 16 Brownies
120g butter, plus extra for greasing
250g coconut sugar
80g cacao powder
45g self-raising flour
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 large eggs
40g chia seeds
1 tablespoon dried rose petals to serve (optional)
1 tablespoon lime zest to serve (optional)
Preheat the oven to 160°C (325°F), Gas Mark 3 and line a 20cm square brownie tin with baking paper or butter a nonstick pan (as pictured).
Melt the butter in a saucepan until it darkens in colour and smells nutty. Mix together the sugar, cacao powder, flour and salt in a large bowl, then slowly pour in the melted butter, whisking to blend. Add the vanilla extract, then whisk in the eggs. Stir in the chia seeds until just combined and then pour the mixture into the prepared tin.
Bake for 20 minutes, or until a skewer comes out with just a few moist crumbs attached and cracks form across the top. Leave to cool before removing from the tin, scattering over dried rose petals and lime zest, if using, and cutting into squares or slices.
Recipe extracted from The Cacao Cookbook
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