Do you have hoarded of Easter chocolate left over? Wondering what to bake with it? I don’t know if your kids are anything like mine and decide to open every singe chocolate egg and mini egg and jets about any foiled item available in a chocolate Easter frenzy?! The little man embarked on a de-foiling adventure around Easter and I was left with a whole bowl of random bits of chocolate that he had discarded along the way (also to attempt to get it out of his vision so that I could control his sugar intake!) As we had SOOOOO much chocolate I decided to get my bake on… Ive never been good at making brownies, they have always been either too dry or too runny and never have that luscious crispy top. But this time… miraculously… they worked!
A little bit if Easter magic. Me and the little man love them so much I needed to share the repose with you all in this Rosy Mama Recipe.
- 200g Left over Easter Chocolate
- 200g Butter or Margarine (Stork is usually the best)
- 100g Plain flour
- 50g Cocoa Powder (I used Bourneville but any will do!)
- 100g Left over Easter Chocolate (broken into small chips)
- 3 Eggs
- 250 Caster Sugar
Firstly preheat the oven to 180C or if like me you have a Gas oven, Gas Mark 5.
Either line or grease a baking tin (Around 20cm squared…)
Pop the Butter or Margarine into a bowl with the first lot of Easter Chocolate and melt in the microwave for 2 minutes. Give it a good stir and set to one side.
Break the Eggs into a large bowl with the Caster Sugar and whisk until the mixture looks pale and fluffy and has about doubled in size.
Pour the melted Chocolate mixture into the Eggs/Sugar and gently fold in until it is just about combined (Don’t over mix as will let out the air…)
Add the Flour and Cocoa Powder using a sieve and the fold in like above.
Lastly add the broken Chocolate Chips and fold in again…
Pour into the prepared tin and pop in the oven for around 25 minutes.
If the mixture appears wobbly leave it in for a bit longer and keep and eye, it should have formed a crispy layer on top and be coming away from the edges of the tin slightly.
Let it cool, cut into squares and enjoy with a hot cup of tea (as opposed to those cold ones we so ofter encounter as Moms!)
Don’t forget to check out my Basic Sweet Shortbread Recipe and add the broken Easter Chocolate to make a delectable Chocolate Chip Shortbread!