Leftover Easter egg brownies

Name: Leftover Easter egg brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16
Ingredients: 150 g butter, plus extra for greasing; 150 g dark chocolate, roughly chopped; 50 g dark muscovado sugar; ½ tsp vanilla extract; 1 tsp cornflour; 4 medium Waitrose British Blacktail Free Range Eggs; 200 g essential Waitrose Creamy Soft Cheese; 225 g light muscovado sugar; 75 g plain flour; 90 g bag Cadbury Mini Eggs

A fun recipe for getting everyone involved in a bit of spring-time baking. If you have any shards or crumbs of chocolate egg leftover, then get them swirled into these delicious brownies. Simply swap in the pieces in place of the dark chocolate listed below and don t forget to top with any rogue mini eggs you still have!

4 out of 5 stars(2) Rate this recipe

Vegetarian

Serves16
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

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Ingredients

150g butter, plus extra for greasing
150g dark chocolate, roughly chopped
50g dark muscovado sugar
½ tsp vanilla extract
1 tsp cornflour
4 medium Waitrose British Blacktail Free Range Eggs
200g essential Waitrose Creamy Soft Cheese
225g light muscovado sugar
75g plain flour
90g bag Cadbury Mini Eggs

Method

Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin with baking parchment.
Place the chocolate and butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted.
Meanwhile, for the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until mixed. Set aside.
In a bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop in small spoonfuls of the cheesecake mixture. Spoon the remaining chocolate mixture over the top. Using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes. Scatter over the Mini Eggs and return to the oven for a further 15-20 minutes until set. Set aside to cool in the tin before cutting into 16 squares to serve.