18 August, 2015
Easter Brownies
Easter Brownies
Makes: approximately 24
Brownie Ingredients:
- 200g unsalted butter
- 200g dark chocolate melts
- 1 cup brown sugar, lightly packed
- 3 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 1 cup plain flour
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
Frosting Ingredients:
- 170g dark chocolate melts
- 1/2 cup cream
- 1 tablespoon butter
Method:
- Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base
- Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool
- Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined
- Pour the mixture into the prepared tin evenly and bake for 20 minutes
- Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting
- To prepare the frosting, place the chocolate in a mixing bowl
- Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy
- Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour
- Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion
- The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations.
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 3 days
- This recipe is freezer friendly, for best results freeze without the icing
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.