Camelina & Cranneberry Brownies

1/4 cup (65 ml) of flour

1/3 cup (85 ml) of cocoa powder

1/4 tsp. (1 ml) of baking powder

1/4 tsp. (1 ml) of flower of salt

1/3 cup (85 ml) of virgin camelina oil Signé caméline

5 oz. (160 ml) of dark chocolate 70% Signé caméline, cut into small pieces

1/2 cup (125 ml) of camelina honey Signé caméline

2 eggs (large)

1 tsp. (5 ml) of vanilla extract

1/3 cup (85 ml) of semi-sweet chocolate chips

1/2 cup (125 ml) of dried cranberries

Flower of salt (to sprinkle)

1. Preheat oven to 350 °F (180 °C).
2. Brush a 20 cm (8 inches) square baking dish with camelina oil and place a parchment paper at the bottom of the dish.
3. In a bowl, combine flour, cocoa powder, baking powder and fleur de sel. Set aside.
4. In a bain-marie, gently melt chocolate and camelina oil.
5. Remove from heat and add camelina honey. Add the eggs one at a time, beating vigorously with each addition. Add the vanilla extract.
6. Add all the dry ingredients to the chocolate mixture, stirring gently.
7. Add chocolate chips and dried cranberries. Transfer the final mixture to the baking dish.
8. Sprinkle the mixture with fleur de sel, to taste. Bake for 25 to 30 minutes until a toothpick comes out clean. Let cool 5 minutes.