Easter Brownies RECIPE
These tasty brownies definitely serve up something extra. They’re loaded with toppings and packed full of chocolate. Bring on the sugar rush.
Serves 9 Total Time 45 minutes
- 140g unsalted butter
- 200g 70% dark chocolate
- 225g caster sugar
- Pinch of sea salt
- 2 large eggs and 1 extra egg yolk, beaten
- 90g plain flour
- Selection of your favourite chocolate (we used 1 x Curly Wurly, 30g chocolate buttons, 12 chocolate fingers, 50g broken Easter egg, 2 x Crunchie bars, 30g Cadbury Mini Eggs)
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and line a 20cm x 20cm tin with baking paper.
2. Put the butter and dark chocolate into a large mixing bowl and place over a pan of just-simmering water to melt. Don’t let the bottom of the bowl touch the water or the chocolate might burn. Once melted, immediately remove from the heat and stir gently to combine.
3. Add the sugar and salt and stir with a balloon whisk to incorporate. Then add the beaten eggs and whisk again.
4. Sieve the flour over the chocolate mixture and gently use the balloon whisk to combine, but don’t over-work it.
5. Transfer the mixture to the tin, then bake in the oven for 25 minutes. While the brownie is cooking, prep the chocolate you are using to decorate, cutting chocolate bars into chunks and breaking up pieces of Easter egg, etc.
6. When the 25 minutes is up, remove the brownie from the oven and carefully press the chocolate decorations into the brownie mix. Return to the oven for a final 5 minutes, then remove and allow to cool in the tin before lifting out in the baking paper and cutting the brownie into 9 even portions.
COOK’S TIP: This is a great way of using up any leftover chocolate from the Easter weekend.