Fair Trade Brownies!
Hope you’re doing well. This week I thought I’d keep it light and fun and share my favourite brownie recipe with you all. It’s guaranteed to give you that crinkly-top look that we all love.
Most of you know one of my favourite things to do is bake. It helps me get out of my head and make something to share with the ones I love!
I originally got this recipe from Gimme Delicious. I swapped out the ingredients for fair trade ones and voila!
The best thing about this recipe is you can make it all in one bowl. A quick and easy treat to make when you’re craving something sweet or bored on a weekday night!
What you’ll need:
½ cup unsalted butter, melted (Rolling Meadow)
1 cup cane sugar (can use ¾ cup instead if you want it less sweet, Camino)
2 large eggs (Nutrispring)
1 teaspoon vanilla extract (Tribal Vanilla)
½ cup all-purpose flour (Robin Hood)
¼ teaspoon salt (So Well Made)
1 cup chocolate chips or chunks (you can use semi-sweet, bitter-sweet, or both, Camino)
1) Preheat oven to 350F. Grease a 8x8 pan (you can use butter or baking Pam).
2) Melt butter in a medium bowl. Then add cocoa and sugar and stir just until fully dissolved.
3) Add eggs one at a time then vanilla extract. Stir until just fully combined.
4) Stir in flour and salt. And, you guessed it, just until fully combined.
5) Fold in chocolate chips. You can do nuts instead, if you prefer.
6) Spread batter in the pan. I also sprinkle some chocolate chips on top at this point, because, why not?
7) Bake for approx. 20 min. Just until center is slightly set.
Important notes: Don’t overmix (turns out cakey) or overbake (turns out dry)!
I usually put them in the fridge for around an hour and then cut them into squares because I prefer a more dense texture. But no judgement if you eat them right out of the oven!
And if you’d like to bake these live this week- I will be on Instagram (with a special guest or two) on Wednesday at 3pm!