Fairtrade Choco-Nutty Brownies

Prep Time

10 minutes


25-30 minutes


around 32 very rich squares - perfect for a crowd, or freeze half for later

Everyone loves a brownie, which is why we have teamed up with Liberation Nuts to create these deliciously fudgy, chocolatey and nutty brownies. For a really nutty crunch try using Liberation Nuts’ ‘Give Me Strength’ a chunky mix of Fairtrade cashews, brazils, almonds, macadamias and roasted peanuts, paired with intense 70% Divine Dark Chocolate for a decadent dessert that’s Fairtrade too.


  • 125g butter, plus extra for greasing
  • 125g Divine 70% Dark Chocolate Baking Bar
  • 3 large eggs
  • 300g Fairtrade soft light brown sugar
  • 2 tsp vanilla extract
  • 150g self-raising flour
  • 25g Divine Cocoa Powder
  • 125g ‘Give Me Strength’ Liberation Nuts (unsalted), chopped roughly
Clever cooking:
  • It’s crucial not to overbake these – the gooeyness is the whole point. You need to have the confidence to remove them from the oven almost before you think they’re ready.
To freeze:
  • Keep the brownie in any baking parchment that you’ve cooked it in. Wrap the whole thing in cling film (plastic wrap) and freeze for up to one month. To thaw, take the packet out of the freezer and unwrap half an hour before you want to eat them.



Preheat the oven to 180°C/160°C fan/350ºF/gas mark 4.


Put the butter and chocolate in a heatproof bowl and melt on low in a microwave, checking it every couple of minutes. (Alternatively, put it over a pan of simmering water, making sure the base doesn’t touch the water, and allow it to melt slowly.) Stir the two ingredients together, then set aside to cool a little.


Grease and line a 16 x 26cm/6¼ x 10½in baking tin with baking parchment.


Whisk the eggs, sugar and vanilla extract in a bowl until thick and moussey. When you lift the whisk out of the bowl, it should leave a ribbon-like trail.


Sift the flour and cocoa over the mousse mixture, then pour the chocolate mixture carefully around it. Add the nuts. Use a large metal spoon to fold everything together. You can be gentle at first, so as not to knock out too much air, but towards the end use firm, fast strokes.


Pour into the prepared tin and bake for 25 minutes for a very fudgy brownie, or 30 minutes if you prefer them a bit more solid.


Cool in the tin. Lift out and cut into squares.