It’s Easter Day. To our children, today is all about chocolate. To us adults it’s about a nice family meal with indulgent dessert. Usually we’d spend today with extended family, but as we’re in lockdown it’s just the four of us. Having baked some Hot Cross Buns last week, Toby decided that dessert should be a chocolate brownie. As it happened, Wahaca have an Easter Brownie recipe on their Wahaca at Home page, so I printed it off to follow.
Ingredients
- 380g dark chocolate, chopped
- 380g caster sugar
- 380g butter
- 180g plain flour
- 5 eggs
- Generous pinches of sea salt
- Small pinch of cinnamon
For sauce
- 4 Mars Bars, chopped
- 90g dark chocolate, chopped
- 100ml milk
- 50ml double cream
- 5 teaspoons of golden syrup
For decoration
- Mini Eggs or Peanut M&Ms, roughly chopped
- 2-3 Flakes, roughly chopped
- 2 rolls of Rolos, roughly chopped
Method
- Preheat oven at 190 degrees
- Grease and line a brownie tin
- Melt butter in a heavy pan over a low heat
- Once fully melted, add chocolate and stir until smooth and silky
- Add sugar, sea salt and cinnamon, stir until sugar dissolved
- Break eggs into separate bowl and mix up
- Slowly pour egg into chocolate mix, stirring all the time.
- Once all the egg has been mixed in, pour brownie mix into prepared tin.
- Cook in oven for 30-40 mins. It’s cooked when the edges start to darken and a skewer comes out nearly clean.
- Leave in tin to cool for at least 15 mins.
- Transfer to cooling rack.
Making the sauce
- Put chopped Mars Bars, dark chocolate, milk, double cream and golden syrup into a small heavy pan and gently heat, until everything has melted into smooth sauce.
- Carefully pour the sauce over the chocolate brownie, piling all the toppings on top
- When ready to serve, cut into gooey squares, add a scoop of ice cream and pour some of the left-over toffee/chocolate sauce over the top.
Final thoughts
We really enjoyed making this brownie. The hot chocolate brownie batter that we poured into the cake tin was so runny, we weren’t sure it would set into a cake! But it does. The same with the toffee/chocolate sauce – it is very runny when first made, but if you leave it to cool before pouring over the brownie, it does thicken. The sauce goes really well with the brownie, adding a sweet topping to a really rich chocolate base. It is a very rich brownie – a very grown up one. You’ll only be able to eat a small slice, which is great as it means it will last more than one treat! Toby and Millie-Mae like it with a scoop of vanilla ice cream topped with some of the toffee/chocolate sauce.
! Happy Easter !
