Preheat the oven to 180 C.
Melt the chocolate and butter in a bowl suspended over simmering water. Once melted, leave to cool.
Line a square baking tin (25cm x 30cm) with baking paper.
Sift all the flours, cocoa powder and baking powder into a bowl.
Whisk the eggs and sugar until pale and fluffy and almost double in volume.
Pour the cooled chocolate mix into the eggs and sugar in 3 batches; gently fold in a figure of 8 to combine but not deflate the air.
Re-sift the dry ingredients into the chocolate and egg mix in 3 inclusions, repeat the process of gently folding in the ingredients, then fold in the crème fraîche.
Pour the mixture into the baking tin and bake for 25 minutes. Once baked, the centre should not wobble when shaken.
Leave the hemp brownie bake to cool down completely, then place in the fridge until cold.
Meanwhile, toast the Hemp Seed Hearts in the oven at 180 C until they are golden and release a nutty aroma. Leave them to cool down.
Sprinkle the toasted Hemp seed hearts over the hemp brownie bake.
Cut the hemp brownie bake into desired portion sizes (or keep it all to yourself).