I interrupt the scandi centred recipes posted so far this year with a seasonal brownie recipe. Because when all else fails and you're lacking in baking mojo, revert back to basics. These guys are proof that a trusty brownie recipe has your back. Throw in whatever you fancy, something seasonal or something outrageous.
This is my traditional, failsafe brownie recipe pimped up with toasted hot cross buns, extra currants and some cinnamon, all topped with some crosses in true Easter fashion.
H O T C R O S S B U N B R O W N I E S
(Makes 12-16 brownies)
275g caster sugar
175g salted butter
300g dark chocolate (at least 70% cocoa solids)
175g plain flour
1tsp ground cinnamon
3 toasted hot cross buns, cooled
50g plain flour
- Heat the oven to 180 degrees and line a 20cm square baking tray.
- Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.
- Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.
- Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine with the currants.
- Gently fold in the flour and ground cinnamon using a spatula, careful not to over mix.
- Tear the toasted and cooled hot cross buns and scatter over the base of the prepared baking tray. Pour over the brownie batter ensuring to fill all gaps and corners.
- Mix together the flour and water to form a paste. Pour into a piping bag with a small round nozzle. Pipe crosses over the brownies.
- Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly.
Store brownies in an airtight container for up to 5 days. They can also be frozen if well wrapped for a few months.