Waitrose and Partners
Hot cross brownies

Hot cross brownies

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

2 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseDessert
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins

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  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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


1,102kJ/ 264kcals



Saturated Fat












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