Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|9 oz (250 g) butter, softened||1 3/4 oz (50 g) Fairtrade cocoa powder|
|7 oz (200 g) caster sugar||1 3/4 oz (50 g) Fairtrade dark chocolate, chopped|
|3 medium eggs, beaten||1 3/4 oz (50 g) Fairtrade milk chocolate, chopped|
|7 oz (200 g) self-raising flour||1 3/4 oz (50 g) Fairtrade white chocolate, chopped|
Preheat the oven to 200°C/400°F/Gas Mark 6. Grease the baking tin with butter and line with a strip of greaseproof paper.
Cream the butter and sugar in a bowl using an electric beater until smooth and creamy.
Add the beaten eggs, a little at a time, beating continuously.
Fold in the flour, cocoa powder, and all the chocolate, and spread into the prepared tin.
Bake for 20–25 minutes until the sides have set and the centre is still a little sticky. Remove, cover with foil, and allow to cool before cutting into squares.
Cut into eight generous slices and enjoy!
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