Kevin Dundon's leftover Easter egg fudgy brownies
The perfect recipe for using up leftover Easter eggs and chocolates.
Ingredients
Tips:
1. Don't overmix for a fudgy textureOnce you add the dry ingredients, mix just until combined. Overmixing develops gluten and results in a cakey texture, keeping it minimal ensures that rich, dense, fudgy centre.
2. Control the bake for your perfect finishFor a gooey, fudgy brownie, remove when the centre is still slightly soft and the skewer comes out a little wet. For a firmer texture, bake a few minutes longer until you get moist crumbs. Remember, brownies continue to set as they cool.
3. Make the most of leftover Easter chocolateChop a mix of leftover Easter eggs (milk, dark, filled or plain) and fold some into the batter while keeping some for the top. This creates pockets of melted chocolate and adds variety in flavour and texture, perfect for reducing waste in a delicious way.
Serves 6
100g plain flour
60g unsweetened cocoa powder
¼ tsp baking powder
150g caster sugar
160g brown sugar
100ml vegetable oil,
80g butter, melted
1 tsp vanilla extract
3 eggs
50g white chocolate, chopped
200g Easter eggs
Method
Preheat oven to 180C.
Grease and line a 9×9inch square baking tray with parchment paper over hanging on the sides for easy removal from the tray later on.
In a bowl, place the flour, cocoa powder, baking powder and salt. Stir and keep aside.
In a large bowl, place the brown and caster sugar, pour the oil, melted butter, and the eggs and mix until smooth and fully combined.
Sieve over the flour and cocoa powder and stir until fully combined but don't over mix.
Pour the batter into the prepared baking tray and spread evenly.
Dot a few easter eggs at this stage.
Transfer in the oven and bake for 25-30 minutes, or until a toothpick comes out a little wet for a softer brownie or with a few crumbs sticking for a more baked brownie.
Remove from the oven and allow to cool completely for 30-40 minutes. Carefully remove the brownie from the baking tray into a serving platter.
Melt some white chocolate on a small bowl over a saucepan of simmering water.
Drizzle the white chocolate to decorate and scatter extra easter eggs.
Cut into portions.
Store brownies in an airtight container at room temperature. Best if eaten within 5 days.
