Seeing as Easter is here I thought I would show you some ways I will be using my Easter chocolate (other than eating it straight as it comes!). I saw these brownies on BBC Good Food so I thought I would give them a go, as well as some Bunny Bark inspired by Pinterest and Chunkydunkchocs.
Ingredients
- 185g unsalted butter, plus extra for greasing
- 185g dark chocolate
- 3 large eggs
- 275g golden caster sugar
- 85g plain flour
- 40g cocoa power
- 5 foundant filled eggs (Cadbury’s Creme Eggs)
- 150g mini eggs
Method
1. Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
2. Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
3. Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
4. Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
5. Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
6. Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
7. Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a bag. Crush a few of the mini eggs with a rolling pin but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
8. Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve.
For the Bunny bark I don't have an exact recipe as its just based on me chucking a load of seasonal goodies together for Easter. I used 400g of milk chocolate as the base for my slab, as well as a little white chocolate to marble with the milk. I then topped it with crushed Cadbury's Mini eggs, Galaxy Golden Eggs, edible glitter, Waitrose sprinkles and Milky Bar buttons to create bunny faces and ears. I finished the faces off with pink sprinkles for noses and gel colouring for eyes. This is perfect for gifting or keeping for yourself 😉🐰🍫
Hoppy Easter!🐰🐣
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