I absolutely love these brownies. They’re foolproof to make, great for cooking with kids, but mostly they’re the perfect thing for using up leftover Easter eggs.
We always have hundreds of rubbish quality chocolate eggs leftover after Easter, and there’s no way we can all get through them, even if I was happy for the children to eat chocolate solidly for a month. In fact, the recipe – which I originally found here – seems to lend itself to using mid-quality, basic chocolate, so is the perfect solution for Easter eggs. I’ve cooked these brownies with expensive cooking chocolate before, and they never come out the same.
- 175g butter
- 200g milk chocolate/Easter eggs, broken into pieces
- 225g light soft brown sugar
- 2 medium eggs
- 1 tsp vanilla extract (optional)
- 100g plain flour
- 30g cocoa powder
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm baking tin with greaseproof baking paper.
- Melt the butter and chocolate together – either in a pyrex bowl over a saucepan of water, or in the microwave.
- Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture.
- Sift in the flour and cocoa, and mix well.
- Pour the mixture into the prepared tin and bake for 20-25 mins, until a thin crust forms on the surface with a slight wobble.
- Remove from the oven and leave to cool in the tin for 30 mins, before transferring to a wire rack to cool completely. Cut into 36 squares and chill until ready to serve.