Hot cross brownies

Name: Hot cross brownies
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 180 g Essential Unsalted Dairy Butter, plus extra for greasing; 180 g bar Belgian dark chocolate (54% cocoa solids), roughly chopped; 125 g Billington's Golden Caster Sugar; 125 g Billington's Light Brown Soft Sugar; 3 egg whites; ½ tsp Nielsen-Massey Vanilla Extract; 90 g Essential Plain White Flour; 1 tbsp cocoa powder; 1 tsp fine sea salt; 2 Essential Hot Cross Buns, cut into 1cm cubes

Part hot cross bun, part deeply chocolatey brownie – who could ask for a better Easter treat?

3.5 out of 5 stars(7) Rate this recipe

Vegetarian

Makes16
CourseDessert
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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Ingredients

180g Essential Unsalted Dairy Butter, plus extra for greasing
180g bar Belgian dark chocolate (54% cocoa solids), roughly chopped
125g Billington's Golden Caster Sugar
125g Billington's Light Brown Soft Sugar
3 egg whites
½ tsp Nielsen-Massey Vanilla Extract
90g Essential Plain White Flour
1 tbsp cocoa powder
1 tsp fine sea salt
2 Essential Hot Cross Buns, cut into 1cm cubes

Method

Preheat the oven to 170°C, gas mark 3; grease and line a 20cm square cake tin with baking parchment. In a large saucepan, heat the butter and chocolate over a medium-low heat until melted. Stir together, then take off the heat and set aside for 10 minutes to cool slightly.
Using a balloon whisk, beat both sugars into the chocolate mixture. Next whisk in the eggs, one at a time, followed by the vanilla. Finally, whisk in the flour, cocoa powder and salt. Fold in all but a handful of the hot cross bun pieces, then tip the mixture into the prepared tin. Scatter the remaining hot cross bun pieces over the top, pushing them gently into the brownie mixture. Bake for 45-50 minutes until the hot cross bun chunks are golden with the slightest wobble in the centre.
Cool in the tin for 10 minutes, then use the baking parchment to help you lift the brownie out of the tin. Leave to cool to room temperature, then slice into squares and serve. The brownies will keep well in an airtight container for up to 3 days or can be frozen for up to 1 month.