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
Details
- Cuisine: Baking
- Recipe Type: Brownie
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 16
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the chocolate and the butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted.
- 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.
- 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.
- Spoon the remaining chocolate mixture over the top and, using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes.
- Scatter over the mini eggs and return to the oven for a further 15–20 minutes until ready.
- 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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