Hot cross brownies
Use up leftover hot cross buns for these wonderfully fudgy brownies – they're the perfect Easter dessert! Recipe and image courtesy of Waitrose, waitrose.com
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Serves: 16
Ingredients
- 180g unsalted butter, plus extra for greasing
- 180g bar Belgian dark chocolate (54% cocoa solids), roughly chopped
- 125g golden caster sugar
- 125g light brown soft sugar
- 3 egg whites
- ½ tsp vanilla extract
- 90g plain white flour
- 1 tbsp cocoa powder
- 1 tsp fine sea salt
- 2 Essential Waitrose hot cross buns, cut into 1cm cubes
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas mark 3. Grease and line a 20cm square cake tin with baking parchment. Heat the butter and chocolate over a medium-low heat until melted. Stir, then take off the heat and set aside for 10 mins.
Step 2
Using a balloon whisk, beat both sugars into the chocolate. Then whisk in the egg whites, one at a time, followed by the vanilla. Finally, whisk in the flour, cocoa powder and salt.
Step 3
Fold in all but a handful of the hot cross bun pieces, then tip the mixture into the prepared tin. Scatter the remaining hot cross bun pieces over the top, pushing them gently into the brownie mixture. Bake for 45-50 mins until the hot cross bun chunks are golden with the slightest wobble.
Step 4
Cool in the tin for 10 mins, then remove, using the baking paper to help you. Cool to room temperature, then slice into squares and serve. The brownies will keep well in an airtight container for up to 3 days or can be frozen for up to 1 month.
