Swirled Easter brownies

Swirled Easter brownies

A proper chocolatey treat, these brownies incorporate swirls of cheesecake mix and mini eggs for a festive final touch.

Ingredients

  • 150 g dark chocolate, roughly chopped
  • 50 g dark muscovado sugar
  • 0.5 tsp vanilla extract
  • 1 tsp cornflour
  • 4 medium free range eggs
  • 200 g creamy soft cheese
  • 225 g light muscovado sugar
  • 75 g plain flour
  • 90 g Mini Eggs
  • 150 g butter, plus extra for greasing
  • 5.3 oz dark chocolate, roughly chopped
  • 1.8 oz dark muscovado sugar
  • 0.5 tsp vanilla extract
  • 1 tsp cornflour
  • 4 medium free range eggs
  • 7.1 oz creamy soft cheese
  • 7.9 oz light muscovado sugar
  • 2.6 oz plain flour
  • 3.2 oz Mini Eggs
  • 5.3 oz butter, plus extra for greasing
  • 5.3 oz dark chocolate, roughly chopped
  • 1.8 oz dark muscovado sugar
  • 0.5 tsp vanilla extract
  • 1 tsp cornflour
  • 4 medium free range eggs
  • 7.1 oz creamy soft cheese
  • 7.9 oz light muscovado sugar
  • 2.6 oz plain flour
  • 3.2 oz Mini Eggs
  • 5.3 oz butter, plus extra for greasing

Details

  • Cuisine: Baking
  • Recipe Type: Brownie
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 16

Step-by-step

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Place the chocolate and the butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted.
  3. Meanwhile, for the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until fully mixed. Set aside.
  4. In another bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop small spoonfuls of the cheesecake mixture.
  5. Spoon the remaining chocolate mixture over the top and, using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes.
  6. Scatter over the mini eggs and return to the oven for a further 15–20 minutes until ready.
  7. Set aside to cool in the tin before cutting into 16 squares to serve.

Recipe and image courtesy of Waitrose & Partners.

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Hot cross buns

Easter biscuits

Peanut butter caramel brownies

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