Pirate Chocolate, Mushroom and Seaweed Brownies Recipe

9 December 2021

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It was great to be on James Martin’s Saturday Morning in November where James and eco-chef Tom Hunt made some brownies with mushrooms and seaweed sweetened with our honey…. And they are very very surprisingly delicious despite the thought of mushrooms or seaweed in a dessert! These chocolate brownies are super nutritious and draws down on carbon at the same time. This one is for the eco conscious experimenter (with great results).

James Martin Tom Hunt honey eco-brownies
  • 60g wild or cultivated mushrooms, brushed clean
  • 50g Cilgwenyn Carmarthenshire Meadow Wildflower Honey (……I thank you)
  • 50 ml extra virgin olive oil
  • 1/4 tsp psyllium husks, mixed with 3 tbsp water, optional
  • 45 g organic buckwheat flour
  • 1/2 tsp baking powder
  • 80g Fairtrade organic dark chocolate, cut into pieces
  • 3/4 tbsp seaweed flakes
  1. Preheat oven to 160 C fan and grease and line a 20 cm pie dish.
  2. Place the mushrooms and honey in a small saucepan with a lid on top over a medium heat. Bring to temperature and cook for two minutes or until the honey bubbles up and the mushrooms soften.
  3. Turn the heat off, pour into a blender and puree with the olive oil and soaked psyllium husks, if using.
  4. Melt 60 g of the chocolate in a bowl over warm but not hot water, whilst stirring gently.
  5. Once melted, with a metal spoon, carefully fold in the buckwheat flour, baking powder, mushroom mixture, 1/2 tablespoon of the seaweed flakes and the remaining chocolate chips, until combined.
  6. Pour into a greased and lined 20 cm pie dish and bake in the oven for 15 minutes or until a crust forms on top but the centre is still moist.
  7. Remove, sprinkle with the remaining seaweed flakes and allow to cool. Once cold, slice and serve.
James Martin Tom Hunt honey eco-brownies
Pirate Chocolate, Mushroom and Seaweed Brownies Recipe