Why
eat your Easter eggs one at a time, when you can devour them all
at the SAME
time in one convenient block?
These dark chocolate brownies are topped with an Easter egg rocky road
which I’ve crammed all my favourites into – those moreish white candy-coated chocolate
eggs, marshmallow eggs, and my absolute favourite; mini speckled eggs (which I should seriously consider purchasing shares in). I’ve
also added some oreo’s for biscuity crunch but you can add your own favourites and turn them into your own Easter fantasy bars. Whether you’re making these FOR
Easter to wow the kids (they'll love you forever!) or AFTER Easter as a way to use up your leftover stash of chocolate (what does 'leftover chocolate' even
MEAN?!), these brownies are so darn swoon-worthy they’ll
become a family favourite. Put simply, they're an Easter
explosion of chocolate happiness in your mouth and you need to make them now!
Happy Easter!
Side
note - imagine these bars crumbled up into vanilla ice cream?! Oh em geeee.
Easter
Rocky Road Brownies
200g
dark chocolate, roughly chopped
150g
unsalted butter, plus extra for greasing
2
tsp vanilla paste or extract
150g
castor sugar
3
eggs, beaten
75g
plain flour
2
tbsp cocoa powder
1
tsp salt
Rocky road topping
50g
butter
150g
dark chocolate,
100g
biscuits, crushed
50g
marshmallow easter eggs, chopped
50g mini speckled eggs
50g
White candy-coated chocolate eggs, cracked into pieces
Preheat
the oven to 180C and grease a 20cm square baking tin and line the base with
baking paper.
Melt
the chopped chocolate, butter and vanilla together in a heatproof bowl set over
a saucepan of barely simmering water, making sure the surface of the water does
not touch the bowl.
Remove
from the heat and stir in the sugar, then leave to cool for a few
minutes.
Beat
in the eggs, then sift in the flour, cocoa and salt and fold in until the
mixture is smooth and glossy.
Pour
the mixture into the prepared tin and level the top. Bake in the oven for
25 minutes or until the top starts to crack but the centre remains gooey.
Turn
off the oven and leave the brownies inside for a further 5 minutes before
removing. Leave to cool completely in the tin.
Make the
topping by melting the butter then add the dark chocolate and melt until smooth.
Allow to cool then stir in the biscuits, marshmallows, speckled eggs and white
eggs.
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