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Simple Easter-ready brownies.

With Easter (and thus the end of Lent) just around the corner, I bunny hopped into my kitchen to whip up a batch of sweet treats and not only were they wholly edible, even Papa Daisybutter - head chef at our restaurant - approves! The Dad stamp of approval!

I adapted an oldie but goodie chocolate brownie recipe and added my favourite food staple of the season: the humble Cadbury’s Creme Egg. Let’s begin…

Makes 9 squares. Prep time: 20 minutes. Total time to make: 50 minutes.


Ingredients

  • 4 Creme Eggs
  • 180g unsalted butter
  • 180g dark or milk chocolate, to your preference
  • 85g plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 270g caster sugar

Equipment

  • Medium glass bowl
  • Medium mixing bowl
  • Small saucepan
  • Square brownie/baking tin
  • Sieve
  • 2 wooden spoons (or be handy with your washing up, unlike me!)
  • Whisk
  • Spatula
  • Kitchen scales






Method

  1. Preheat your oven to 180°C/gas mark 6.
  2. Cube 180g of unsalted butter and break up an equal amount of chocolate into your medium glass bowl.
  3. Rest this on top of a saucepan filled quarter-way with hot water and pop on a low heat to combine the butter and chocolate into a hella sickly concoction. Put to one side once combined, to cool down.
  4. Grease your baking tin or line with greaseproof paper.
  5. In a medium mixing bowl, crack your eggs and shimmy in the sugar. Whisk until you achieve a thick mousse-like texture.
  6. Pour in your butter-meets-chocolate concoction and fold in gently. You don’t want the mix to become too airy and bubbly! The aim is a thick mixture that’ll create dense, chocolatey brownies.
  7. Sift 85g of plain flour and 40g cocoa powder into the bowl and, again, fold into the mixture. Continue to fold slowly until the mixture is thick and almost too sticky to fold anymore.
  8. At this point, you can smash your Creme Eggs and add to the mixture OR, do as I did, and pour the mixture into the tin.
  9. Scatter Creme Eggs chunks all across the brownie tin!
  10. Place in the oven for 25-35 minutes.
  11. Serve!

Tips

  • Add a pinch of salt when you add the flour and cocoa powder for intensity and flavour depth.
  • You can check on your brownies as they bake by giving the tin a careful wobble and/or sticking a skewer in the middle. If it jiggles or there’s is runny mix on the skewer, they need a little more time.
  • Serve with a sift-ful of icing sugar on top! You could even use fun stencils (these Easter ones, these Totoro ones or these Paris-themed ones!) if you’re serving them to friends or making them as a gift.

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