1ozoat flouror oats ground in a coffee/spice grinder
1ozfairtrade organic cocoa
½tspbaking powder
Pinchsalt
Instructions
In a saucepan on a low heat melt together the butter/oil with the cocoa, stirring constantly until it's a smooth ad glossy paste.
In a separate medium sized bowl whisk the eggs and the honey/syrup with a fork ow whisk until combined and fluffy.
Add the melted cocoa mixture into the egg bowl and whisk to combine.
Add the flour, baking power and salt and gently fold them in with a spoon.
Line an 4” x 8” standard sized loaf pan with parchment paper and pour in the batter. (I use compostable paper, see notes.)
Bake for 15-20 minutes at 350F/160C until just beginning to firm.
Remove from the oven and allow to cool in the pan before slicing with a sharp knife into 4.
Enjoy with ice cream, fruit, cream, nut butter, or just with a fork straight from the pan!
Store any leftover brownies sealed out of the fridge for 2-3 days or in the fridge for a fudgy more firm brownie.
Notes
Cooking time: If you double the mixture you'll need to increase the cooking time by 5 minutes. For parchment paper I use a compostable one from If You Care. In the UK you can find it HERE. Fairtrade Cocoa: It's really important to me that I get Fairtrade cocoa and this is the one I get in the UK or a bulk option for Plastic Free Pantry. Melting the butter and cocoa:Adding the melted butter mix to the eggs and honey: