The recipe below was supplied by Fairtrade South Africa, a company that aims to encourage sugar lovers to choose Fairtrade-certified chocolate (like the Cadbury Dairy Milk Silk in these brownies) in order to save the dying cocoa industry. The poor conditions and low wage that cocoa farmers are currently subjected to is resulting in a huge decline in people going into this line of work, which could result in a global shortage of cocoa within the next five years.
By buying chocolates with the Fairtrade stamp, you help to support better lifestyles for cocoa farmers, which in turn could help the industry to recover and boom once again. In other words, you can consider it your duty to make these delicious brownies and other treats like them.
200g light brown sugar
175g Cadbury Dairy Milk Silk, broken into pieces
175g unsalted butter, diced
100g self-raising flour
2T Bournville Cocoa
1T baking powder
3 medium eggs, beaten
2 medium ripe bananas, mashed
Preheat the oven to 180°C. Grease and line a 30cm x 20cm Swiss roll tin with baking parchment.
Melt the sugar, chocolate and butter in a bowl over a pan of simmering water. When melted, remove from the heat and mix well to combine the melted ingredients.
Sift the flour, cocoa and baking powder into a bowl. Add the chocolate mix, eggs and bananas and stir well to combine. Pour into the tin and push the mixture into the edges.
Bake for between 25 and 30 minutes until just firm in the centre. Cool in the tin, then turn out and cut into 24 pieces.