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No-Refined Sugar Chocolate Brownies

No-Refined Sugar Chocolate Brownies

Ingredients  (makes 15 squares)

125g Dark chocolate

100ml milk

100g unsalted butter

175g honey

150g maple syrup

seeds scraped from half vanilla pod

50g cocoa powder, sieved

3 eggs

150ml wholemeal spelt flour

1 tsp baking powder



1.Preheat oven to 190 celsius. Grease a 30cm x 20cm brownie tin with little butter and line it with baking parchment.

2. Put the chocolate, milk, butter, honey, syrup and vanilla seeds into a saucepan. Warm over a very gentle heat, stirring regularly, until everything has melted and you have a glossy looking batter. Remove from the heat and whisk in the cocoa powder.

3. Allow the mixture to cool for a few minutes then beat in the eggs. Finally add the baking powder and flour. It will look grainier because of the flour but don’t worry!

4. Pour the mixture into your lined tin and bake in the oven for about 15 minutes until it has set in the middle but gooey in the inside. Remove from oven and use paper edges to lift it out of the tin and onto a cooling rack. Cut into squares when cool.


Recipe from Davina McCall

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