MaltEaster Brownies
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g 70% Dark chocolate
- 50 g Milk chocolate
- 125 g Salted butter (you can use unsalted if it's all you have, just add a pinch of salt, it helps to bring out the chocolate flavours)
- 150 g Soft light brown sugar
- 2 Large eggs
- 90 g Plain flour
- 10 MaltEaster Bunnies (6 of them frozen for a couple of hours or overnight if possible)
Method
- Pre-heat the oven to 180C/350F.
- Line a 25cm x 25cm tin with baking paper.
- Melt the chocolates, butter and sugar together over a low heat.
- Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Put half of the batter into the base of the tin and spread out.
- Chop 4 of your MaltEaster Bunnies into chunks and sprinkle evenly over the brownie batter.
- Spread the rest of the batter on top to cover the chunks of MaltEaster bunnies and smooth out with a spatula.
- Sit your frozen, unwrapped (obvs!) bunnies evenly on the surface of the brownies.
- Bake for about 20 minutes. A skewer should come out only just clean. You could test at 17 minutes and again at 20 minutes just in case.
- As always, remember that depending on your oven it could take up to 10 minutes longer, but please please try not to overcook them. Brownies are always better under-done than over.