Preheat the oven to 160°C, fan 140°C, gas 3. Line a 23cm square tin with baking paper. Break up the dark chocolate and dice the butter. Put them both in a saucepan and heat over a gentle heat until they have melted. Remove from the heat, mix until smooth and set aside to cool.
Hot cross bun brownies
Ingredients
16
pieces
-
- 125 g
- 250 g
- 150 g
- 150 g
- 4
- 125 g
- 50 g
- 1 tsp
- 2
- 50 g
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Preparation
Whisk together the two types of sugar and the eggs in a large bowl. In a separate bowl, sift together the plain flour, cocoa powder and mixed spice. Very lightly toast the hot cross buns and cut them into 2cm cubes.
When cooled, whisk the chocolate butter mix into the sugar and egg mixture, then carefully fold through the flour and cocoa, followed by the hot cross bun pieces. Transfer the mix to the prepared tin and bake for 40 minutes, or until lightly cracked on the surface with a slight wobble in the middle. Leave to cool in the tin.
Break up the milk chocolate and place in a microwave-safe bowl. Blitz for 30 seconds until melted. Transfer to a disposable piping bag. Cut the brownies into 16 squares, snip the end off the piping bag and pipe a chocolate cross on each square. Leave to set.
