Oh Easter, a wonderful time where it’s totally acceptable, no, mandatory to eat chocolate for breakfast, lunch and dinner. If you’ve got an abundance of sweet treats left over, then this recipe will definitely help cut down the mass of eggs and create something even more delicious. It’s super easy too!
Ingredients (for the brownies):
185g dark chocolate (I used Lindt, but anything around 70% cocoa will be fine)
185g unsalted butter (room temp)
85g plain flour
40g cocoa powder
3 eggs (room temp)
275g caster sugar
For the frosting:
200g icing sugar
50g cocoa powder
80g unsalted butter (room temp)
25-30ml whole milk (add a splash at a time until it’s a smooth consistency)
Lindor mini eggs for decoration
Step one | Preheat oven to 180degrees/gas mark 4.
Step two | Melt together the butter and chocolate, I did mine in 30 second bursts in the microwave. Once melted, move to one side and allow to cool.
Step three | In another bowl, crack the eggs and add the sugar and whisk until it looks mousse-like. It should take a few minutes, but it’ll double in volume. Add this to the (now cool) chocolate/butter and combine together.
Step four | Sift the flour and cocoa powder into the bowl and gently fold it in. Make sure it’s all incorporated, it should make a thick batter. Pour the mixture into a baking tray and bake for 20minutes then remove and allow to cool.
Step five | For the frosting: Combine the icing sugar, cocoa powder and butter together until you get breadcrumbs, then slowly add the milk until you get a softer consistency. Keep mixing for 5-10 minutes as this leads to lighter frosting.
There you have it, super easy, super simple and they taste like gooey, amazing chunks of deliciousness. You could leave out the frosting if you want to, as the brownies are quite rich by themselves, but either way it’ll taste gooood. I promise. Let me know if you bake these or any of my other recipes!
Check out these: blogs Kerralina and Laura Hadley, and clothing store Red Lomond!