I make the best brownies, if I do say so myself..
Its not just me, I’ve been told by a lot of people 😉
And after last weekend, I’m sure I can’t be the only person still swimming in chocolate, so I thought I’d share my brownie recipe, adapted to use up some of your Easter chocolate! What’s great about this is that you can use any chocolate: milk, dark, white, Lindt, Cadburys etc, and any mix of them to make unique brownies every time.
1. Put 115g of your chocolate into a bowl with 115g butter and melt it down, either in a microwave or over hot water. At this point, try to use only ‘plain chocolate’; ones without biscuity bits or caramel or fillings etc – you can use them later! While this is melting, line an 8 inch square baking tin with greaseproof paper and heat your oven to 180C
2. Pour your melted mix into a bowl with 300g caster sugar and mix together
3. Beat in two eggs, followed by 2 tbsp cocoa powder and 115g plain flour. This is your basic brownie mix
4. Ok, all that other chocolate? Break/chop/mash it all up and add it to the mix. If you’ve got Creme Eggs, save them for the next step! Pour the chocolatey mix into your tray, and bake for 30 minutes, or 25 if you’ve got Creme Eggs.
5. Creme Egg step: while the mix is baking, carefully chop your eggs in half. If you don’t have the patience for this, just smash them up a little bit! When the oven beeps, take the brownie out, arrange your eggs on the top and press them into the brownie before popping it back into the oven for another 5-6 minutes.
6. Let the brownies cool on a cooling rack, then chop them up and devour!
You can thank me later..