To celebrate ‘Chocolate Week’ (October 9th–15th) Chocolate and Love has teamed up with Fairtrade to bring us this fabulous chocolate brownie recipe:

Pieces of crumbly chocolate combined with delicious pecans to create one of the best tasting brownies you’ll ever experience. To perfect the dessert top it off with a light and fluffy mascarpone based cream and fresh blueberries. The richness and depth of the brownie sits in perfect contrast to the light and fresh topping. The addition of a small amount of whisky enriches the aroma by adding a malty depth.

Ingredients

  • 250g dark organic cane sugar
  • 160g unsalted organic butter
  • 5 tbsp high quality cacao powder
  • Seeds of 1/2 bourbon vanilla pod
  • 2 tbsp whisky
  • 150g wheat flour, preferably cake flour
  • 100g ‘Rich Dark’ from Chocolate and Love, roughly chopped
  • 60g (1 dl) pecan nuts, chopped (or nuts of your choice)
  • 1/2 tsp salt
  • 2 organic eggs

Method

Heat an oven to 175ºC / fan 155ºC.

Mix the sugar, butter, cacao powder, vanilla seeds and whisky in a pan and put it over a medium heat, until melted and combined. Let the mixture cool to room temperature.

Mix flour, chopped chocolate, chopped nuts and salt in a bowl.

Stir the flour mix into the cooled sugar mix and add the eggs. Stir it with a whisk until it combines.

Avoid further mixing!

Pour the cake batter into a square 20cm baking tin lined with baking parchment. Bake the cake for 20–25 minutes, until the edges are firm, but the middle still soft. Let it cool completely before cutting.

When serving: Whip the mascarpone together with the cream and whisky, until light and fluffy. Serve the brownies at room temperature with the cream and blueberries.

Serve with

  • 250 g mascarpone cheese
  • 1/2 dl single cream or coffee cream
  • 3 tbsp whisky
  • Fresh blueberries

Can you make a difference with Fairtrade products?

Chocolate is one of the world’s favourite foods but growing cocoa is a hard task. Fairtrade is helping to make it more sustainable.

Ninety per cent of the world’s cocoa is grown on small family farms by about six million farmers who earn their living from growing and selling cocoa beans. Cocoa is a delicate and sensitive crop, and farmers must protect trees from wind, sun, pests, and disease. With proper care, cocoa trees begin to yield pods at peak production levels by the fifth year, and they can continue at this level for 10 years.

For all this hard work, cocoa farmers gain very little from a very profitable global cocoa trade – they remain in poverty as their incomes fail to keep up with rising production costs and household expenses.

The international price of cocoa beans is currently rising in response to high demand for cocoa products. As the industry wakes up to a potential long-term shortfall in global supply, disease and age are damaging cocoa trees and the number of farmers is falling because the benefits are so poor.

Fairtrade helps to make cocoa farming more sustainable through payment of the Fairtrade Premium to invest in business or community projects so farmers can better provide for themselves and their communities. In 2013–14, cocoa farmers earned more than £8.4 million in Fairtrade Premiums and almost a quarter was invested in directly supporting farming families meet their daily needs.

One in four people (25%), are actively choosing to buy Fairtrade products when they shop. By selecting Fairtrade, shoppers have created change through their everyday actions. Will you be one of them?

Karen can usually be found glued to her computer or at the stables. Having edited several national magazines she co-founded Eclipse Magazine in 2008 after realising that many of her friends were nervous about going racing due to lack of information – what to wear, how to bet etc. She absolutely loves her job (how many people can say that?!) and is truly grateful to all supporters of and contributors to Eclipse Magazine. If you are reading this she would like to say THANK YOU! (And please spread the word about Eclipse...!!)

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