Sunday 7th July is World Chocolate Day. To celebrate that we're sharing our recipe for these sustainable, environmentally-friendly chocolate brownies. They're soft, gooey, and - best of all - good for the planet!
- Serves up-to 12
STEP 1: Buying ingredients
Choose products that have come from sustainable sources:
- Seek out products with Fairtrade, Rainforest Alliance, or UTZ certifications. These labels demonstrate that the product has had a reduced environmental impact.
- Look out for the RSPO logo. This can also be used to demonstrate that a product has only used sustainable palm oil.
- Chose sugar which has the Bonsucro certification label. This means the producer has met the required criteria that demonstrate they've reduced the environmental and social impacts of their sugarcane production.
ECO-TIP #1: Look for products that come in recycled, recyclable and reusable packaging. Wherever possible avoid single-use plastics.
STEP 2: Prep
- Line your baking tin with baking paper.
- Set your oven to 160°C / 320°F (180°C / 356°F for fan ovens) or gas 4.
ECO-TIP #2: Only start to pre-heat your oven shortly before you are ready to put your brownie batter in. This will save energy.
ECO-TIP #3: Try one of the many eco-friendly baking paper alternatives available which can either be reused or recycled (traditional baking paper can't be recycled).
STEP 3: Melting the chocolate
- Chop the butter and chocolate into small chunks
- melt in a bowl set over a pan of simmering water.
- Cool to room temperature.
ECO-TIP #4: Smaller chunks of butter and chocolate will melt faster and require less energy.
STEP 4: Mixing your eggs
- Mash your banana with a fork or potato masher.
- Whisk your sugar and eggs until the mixture is light & fluffy.
- Fold your mashed banana into the mixture.
STEP 5: Folding it together
- Fold chocolate and egg mixtures together.
- Sift in the cocoa, baking powder and flour.
- Fold these all into the chocolate and egg mixture to create a batter.
STEP 6: Bake
- Pour your batter into the tin and bake for 25-30 minutes or until the top is cracked but the middle just set.
- Cool before you remove it from the tin and cut.
ECO-TIP #5: If possible, try to observe your progress without opening the oven door. Each time the oven is opened, heat is lost - requiring more energy in the long-run.
STEP 7: Enjoy!