125g Dark Chocolate (100% cocoa)
100g unsalted butter, plus extra for greasing the tin
150g maple syrup
Seeds scraped from ½ split vanilla pod
50g cocoa powder, sieved
150g wholemeal spelt flour
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 tie 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
SERVES: Makes 15 squares
PAN TO PLATE IN: 20
FROM NEW BOOK: 5 Weeks to Sugar-free