It’s World Fair Trade Day today, hoorah! So what better way to celebrate than make it a #BEDM topic and share one my favourite Fair Trade recipe using Fair Trade ingredients.
For those not familiar with Fair Trade, it is basically produce or goods that are traded for a fair price for the producer. The idea is to create a fair and equal exchange between producer and consumer as well as improving the living and working conditions for the producer.
Conventional trade has often put money before people. Fair Trade deals seek switch that around.
In today’s recipe I am using Fair Trade ingredients as much as possible. I have used Fair Trade chocolate, sugar and vanilla extract.
This means on the ingredients I have purchased I paid a Fair Trade premium which results in better payment for the producer for their goods, plus payment into a Fair Trade foundation that pays for community projects that improves the lives of producers around the world.
I have experience first-hand the benefits of Fair Trade whilst on the Green & Black’s expedition in 2011. The cocoa farmers we went to stay with on the expedition lived in a very remote rural area and thanks to the fairtrade premium that invest in community projects we were able to build a gravity-fed water system to three village so they could finally have clean, fresh water.
These brownies are terribly decadent, they are dense, chocolatey and rich. Ideal with a tasty hot beverage or some vanilla ice cream.
They are really easy to make and I whipped up a batch this morning whilst I drank my morning coffee. Always worth having a delicious batch of baked goods in the house at the weekend!
Fairtrade Chocolate Brownies
300g fairtrade dark chocolate (minimum 70% cocoa solids), broken into pieces
300g unsalted butter
5 large free-range eggs
450g fairtrade sugar
1 tbsp fairtrade vanilla extract
200g plain flour
Preheat your oven to 180C (fan) and line your baking tin with baking paper.
Melt the butter and chocolate together using a bain-marie technique or in the microwave in short bursts (30 seconds and then 10 seconds at a time, stirring until melted).
Meanwhile, in separate bowl beat the eggs, sugar and vanilla extract together until the mixture is smooth.
Once the chocolate and butter have melted pour into the egg and sugar mixture. Stir well until combined.
Gently sift in the flour a bit at a time, stirring in between until fully combined.
Pour the mixture into the prepped baking tin and pop in the oven for 20 minutes or until the top has formed a light crust and cracked a little. It will have a slight wobble to it.
Allow to cool for up to 20 minutes before removing from the tin to a wire rack. Once cool, slice into squares with a sharp knife.