I use 100% Peruvian chocolate in the brownie, plus natural cocoa powder and the coconut sugar lightens the chocolate hit without hiding the main ingredient.

If you prefer a Brownie that’s all sugar with a hint of chocolate, then this is not for you.

Storage

You’ll get 5-7 days out of your Brownie. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins – definitely don’t put it in the fridge, if you do you’ll probably want to heat it a little.

If you do want to heat it and you can’t zap it for 10 seconds then here’s what I do:

Put the slice on parchment paper and steam it for a minute. You don’t want the water bubbling away – get your pan boiling then turn it right down, if not off, and then put the basket on. 

No basket? No problem. I use a colander an’ a pan lid! (not exactly photogenic, but it does the job.)  

The 100% Peruvian Chocolate Brownie is available all year round.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Allergens

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *peruvian cocoa/cacao mass, *natural cocoa, *flax seed,

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF bicarb, *sea salt.

*denotes organic