Hot Cross Bun Brownies

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)

Brownies:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (at least 70% cocoa solids)

50g currants

175g plain flour

1tsp ground cinnamon

3 toasted hot cross buns, cooled

Crosses (optional):

50g plain flour

50ml water

• 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.

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Hot Cross Bun Muffins

Spring has officially sprung, hopefully at least. To celebrate I cracked out the first hot cross bun of the year and proceeded to get it stuck in my brand new toaster. As much as I love them, they do require reasonable effort. No kneading or double proving this week, just 45 minutes and two bowls for these hot cross bun muffins.

H O T   C R O S S   B U N   M U F F I N S
(Recipe adapted from Delicious, makes 12-16 muffins)

285g dried fruit (currants, sultanas and cranberries)

375g self raising flour

1/2 tsp bicarbonate of soda

2tsp ground cinnamon

1/2 tsp ground nutmeg

165ml sunflower oil

250ml buttermilk

2 eggs

200g caster sugar

80g icing sugar

1tsp lemon juice

• Heat the oven to 200 degrees and fill a muffin tray with paper muffin cases.
• In a small bowl, soak the dried fruit in boiling water for 10 minutes. Drain well.
• Add the flour, bicarbonate of soda, cinnamon and nutmeg to a large bowl and whisk to remove any lumps.
• In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until fluffy. 
• Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fruit.
• Divide between the muffin cases until two thirds full and bake in the centre of the oven for 20-25 minutes. The tops will be lightly browned and a skewer inserted into the centre will come out clean. 
• For the icing, sift the icing sugar into a small bowl. Add the lemon juice, a few drops of hot water and mix to a smooth paste. 
• Once the muffins are cool, use a piping bag to drizzle a cross onto each muffin.
  
  

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