Fairtrade Chocolate & Beetroot Brownies
The Fairtrade movement is currently working to support 1.65 million farmers and workers spread across more than 74 countries. Their campaigns turn a spotlight on the people who grow the food and drinks we enjoy every day, including cocoa – the most important ingredient in one of our favourite treats!
The fair deal that the Fairtrade producers are receiving is essential – as Albert Guébré, a Fairtrade cocoa farmer from Côte d’Ivoire, explains here…
“Cocoa enables me to educate my children… The co-operative helps us with schooling loans at the beginning of the school year. Now that I have grandchildren, more sales of Fairtrade cocoa would enable me to better support my family. ”
To celebrate and support the Fairtrade movement, we’re sharing with you one of our favourite chocolate recipes from local blogger Bellau Kitchen …Fairtrade Chocolate & Beetroot Brownies.
Dom’s Fairtrade Chocolate Brownies
For the brownies
250g fairtrade 70% dark chocolate (all the The Co-Operative own brand chocolate is fairtrade)
250g beetroot cooked until soft
250g diced, slightly-salted butter
230g light brown soft sugar
160g plain flour
3 large free-range eggs
2 teaspoons baking powder
For the icing
Juices from the beetroot
200g icing sugar
2 or 3 tablespoons greek yoghurt
Start with breaking up the chocolate and melt together with the butter until gloriously glossy. Place the eggs and sugar into a bowl and whisk together until blended and smooth then pour in the chocolate and beat together gently. Sift in the flour and baking powder, and fold together.
In a separate bowl, grate the cooked beetroot. (For this recipe you can use raw beetroot, peel it and boil it until soft, or you can buy a packet of pre-cooked beetroot from the supermarket). Squeeze out most of the juices and keep the bowl with the juices in it for the icing. Gently fold the grated beetroot into the brownie mixture. Pour the batter into a greased and lined a brownie tin (roughly 20cm x 25cm) and bake on 180C for 25 – 30 mins.
Allow your brownies to cool while you make your pink icing. Simply add the icing sugar and greek yoghurt to the beetroot juices and beat until you have the desired consistency. Then drizzle the icing with wild abandon over the brownies.