Plastic Challenge 2017
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June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
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Home » Baking, Desserts and Puddings, Fairtrade, Recipes

Fairtrade Chocolate Brownie

Submitted by on March 7, 2013 – 11:34 amNo Comment

This recipe is an adaptation of a Lesley Waters brownie recipe from the BBC Food website. Jeff baked it as a special Fairtrade Fortnight treat in the Suma canteen.

“I’d never been interested in baking before; too much science and not enough room for making it up as you go along.

However high expectations from Suma’s workers made me feel that I should make the effort to learn; there’s only so many times that you can fob them off with short-dated yoghurt.

Watching technique videos on the internet made me vaguely confident of scaling the recipe up a touch and by rummaging through Suma’s 60,000-sq/ft store cupboard (a.k.a ‘the warehouse’) it was easy to give my version Fairtrade status. What could possibly go wrong?

These are the measurements for Lesley Waters’ original Brownie; multiplying the quantities by five will roughly feed 100 hungry Suma workers. But there’s always short-dated yoghurt if you run out…

Bob’s your uncle! Thanks to Lesley I’m hooked on baking. Now if only I could keep the vegans happy…”



  • Preheat the oven to 180C/350F/Gas 4.
  • Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
  • In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
  • Chop the chocolate and put to one side.
  • Chop the dates. Gently fold the dates and chocolate into the butter and egg mixture. Add the vanilla extract.
  • Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
  • Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
  • Spoon the brownie batter into the prepared tin and level out the top with a spatula.
  • Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.
  • To serve, cut into rectangles and dust with icing sugar.


  • 115g Unsalted organic butter, softened, plus extra for greasing
  • 170g Billingtons Fairtrade Organic Caster Sugar – LJ190
  • 2 Organic Free-range eggs
  • 40g Divine Fairtrade 85% cocoa Dark Chocolate – ZX469
  • 55g Suma Fairtrade Organic Pitted Dates – DR720
  • 1 tsp Steenbergs Fairtrade Organic Vanilla Extract – LJ334
  • 2 tsp Clipper Fairtrade Papua New Guinea Instant Coffee Granules – TE076
  • 2 tbsp warm water
  • 1 tsp Baking Powder
  • 55g Organic Plain Flour
  • 55g Suma Fairtrade Organic Cocoa Powder – LJ189
  • Icing Sugar for dusting

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