EASTER CHOCOLATE BROWNIES

EASTER CHOCOLATE BROWNIES

Baking is always a treat, but this recipe is especially gooey for truly moist and scrumptious chocolate brownies. There’s Dromona butter in the velvety brownie mix, and a little extra for the smoothest chocolate sauce you can drizzle on top – and licking the spoon is definitely advised.

  • Preparation time: 15 minutes
  • Cooking time: 35-40 minutes + cooling
  • Total time: 50-55 minutes

What you'll need:

What you’ll need for the brownies:

  • 150g dark chocolate
  • 150g Dromona butter – plus extra for greasing
  • 50g dark muscovado sugar
  • ½ tsp vanilla extract
  • 1 tsp cornflour
  • 4 medium eggs
  • 200g cream cheese
  • 225g light muscovado sugar
  • 75g plain flour

What you’ll need for the sauce:

  • 50g dark chocolate
  • 25g Dromona butter

And chocolate mini eggs for the decoration!

Made for sharing:

Everyone has their own dream brownies, so play around with the recipe. But if you’re a fan of the smooth, rich, melt-in-your-mouth kind, make sure you use Dromona butter and enjoy these ultimate chocolate brownies!

Let us know how you get on: #greatfoodmoments.

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How it's done:

  1. Worth the wait: Before we get stuck in, make sure you’ve got your mixing bowls and cooking containers at the ready. You’ll need a 20cm square tin, parchment paper, a heatproof bowl, a pan filled of simmering water on the hob, two mixing bowls and the oven toasting up to 180°C.
  2. Grease your 20cm baking tin with a a little Dromona butter and line it with baking parchment.
  3. Melt 150g of dark chocolate and 150g of Dromona butter in a heatproof bowl over the simmering water, stirring frequently.
  4. Beat the remaining three eggs in another bowl and add the melted chocolate and butter mixture along with the light muscovado sugar and plain flour.
  5. Mix together the dark muscovado sugar, cornflour, vanilla extract and one egg in a large bowl. Slowly, stir in the cream cheese until completely mixed and utterly desireable.
  6. Pour half of the chocolate mixture into the tin. Let things get a little messy and drop spoonfuls of the cream cheese filling in. Finally, add the remaining chocolate mixture and create a marble effect masterpiece by rippling everything with a cocktail stick.
  7. Bake for 30-25 minutes and let the sweet aroma tantalise your sense of smell.
  8. For the sauce, repeat step 3, this time using 50g dark chocolate and 25g Dromona butter.
  9. Decorate the brownies with chocolate mini eggs, then drizzle the melted chocolate over the whole thing.
  10. Slice. Serve. Sensational.

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