Another bank holiday weekend, another forecast for rain.
And it’s Easter, which means chocolate, right?! So why not combine being stuck indoors with that very thing, and make some chocolate treats for Easter?
I’m a huge fan of brownies, so here’s a great recipe to keep you occupied for an hour or two (that’s making them, not eating them….)
Double Chocolate Brownies
Makes 9 large or 16 small
115g/4 oz butter, plus extra for greasing
115g/4 oz plain chocolate, broken into pieces
300 g/10.5 oz golden caster sugar
pinch of salt
1 tsp vanilla essence
2 large eggs
140 g/5 oz plain flour
2 tbsp cocoa powder
100 g/3.5 oz white chocolate chips
4 tbsp butter
225 g/8 oz golden caster sugar
150 ml/5 fl oz milk
250 ml/9 fl oz double cream
225 g/8 oz golden syrup
200 g/7 oz plain chocolate, broken into pieces
Mini Eggs to decorate (optional)
Here we go….
1. Preheat the oven to 180oC/Gas Mark 4. Grease and line the bottom of a 18cm/7inch square cake tin. Place the butter and chocolate in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Leave to cool slightly. Stir in the sugar, salt and vanilla essence. Add the eggs, one at a time, until blended.
2. Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the chocolate chips, then pour the mixture into the tin. Bake in the preheated oven for 35-40 minutes, or until the top is evenly coloured and a cocktail stick inserted into the centre comes out almost clean. Leave to cool slightly while preparing the sauce.
3. To make the sauce, place the butter, sugar, milk, cream and syrup in a small saucepan and heat gently until the sugar has dissolved. Bring to the boil and stir for 10 minutes, or until the mixture is caramel coloured. Remove from the heat and add the chocolate. Stir until smooth. Cut the brownies into squares and serve immediately with the sauce.
4. To add an Easterrific touch, put a Mini Egg or two on top to decorate!
5. Yum. Enjoy!