Very Rich Organic Chocolate Brownies

This recipe I baked for the event last Sunday, the Sport Relief sponsored mile run. It was adapted from a recipe by Nigel Slater, however I realised that the chocolate I had bought was not rich enough, being only 53% cocoa solids. Out came a jar of delicious vegan Organic Fairtrade Dark Chocolate Spread by Essential Trading Co-op and I adjusted the other ingredients accordingly. The results were delectable and very moreish!

I used a food processor with beater attachment to make this but a hand held electric whisk is just as good. Unless you are very patient, I find using a wooden spoon just means cutting corners and I don't beat it for long enough. You can make this with dairy free margarine for a completely dairy free recipe, but remember it does contain eggs so isn't vegan.

Here's the recipe...

300g organic golden caster sugar
250g organic butter or dairy free margarine
250g organic dark chocolate
1 (600g) jar Essential Dark Chocolate Spread
4 large organic eggs plus 1 extra egg yolk
80g organic self raising flour
80g finest quality cocoa powder

1. Grease and line two Swiss Roll trays (20cm x 30cm) and preheat the oven to 180 c. (Gas mark 4, 170 c for fan assisted ovens)
2. Cream the butter and sugar until light and fluffy. Add the chocolate spread and continue to beat in until creamy.
3. Meanwhile break up 200g of the chocolate and put in a bowl standing over a pan of very gently simmering water, making sure the bottom of the bowl does not touch the water underneath. When it is melted, take off the heat and put to one side. Take the remaining 50g chocolate and cut up into small choc drop sizer chunks.
   
4. In a separate bowl, sieve the flour and cocoa together.
   
5. Beak the eggs into a jug and lightly whisk with a fork. Add the beaten egg to the butter and sugar mixture a little at a time and continue whisking between each addition.
6. Now, removing the bowl from the processor, use a large metal spoon to carefully fold in the melted chocolate, chopped chocolate and then the flour and cocoa mix.
7. Pour it into the trays, smooth over and cook for 25-30 minutes. It will still be a little soft (but not runny) in the middle. Leave to cool and cut into squares. Makes 24 servings. Enjoy!

This will be available at our next outing at the Trinity Centre Cafe next time we are running it.