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£2.15Price per unit
£8.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Either light or dark brown soft sugar will give a delicious result here. If you prefer a richer, more intense taste, try using darker sugar instead.
Typical values per item when made using specific products in recipe
Energy | 1,102kJ/ 264kcals |
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Fat | 14g |
Saturated Fat | 8.7g |
Carbohydrates | 29g |
Sugars | 22g |
Fibre | 1.8g |
Protein | 3.3g |
Salt | 0.5g |
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