Leftover Easter eggs? Arthur Price has the answer!
If you’ve been inundated with eggs this Easter and just can’t cram any more chocolate in, have you ever thought about recycling it to make other tasty treats? Now you’re no doubt wondering what exactly you can make with leftover Easter chocolate…
Well, we have a great recipe at Arthur Price for gorgeous, gooey chocolate brownies that’ll keep the entire family happy for the next couple of weeks (if they last that long). This recipe makes 16 brownies, and it takes just one hour to make them – including cooling!
For this fantastic recipe, you will need:
- 275g golden caster sugar
- 185g unsalted butter
- 185g dark chocolate
- 50g white chocolate
- 50g milk chocolate
- 40g cocoa powder
- 85g plain flour
- 3 large eggs
Follow these steps and you’ll soon be tucking into a squidgy square of chocolatey goodness:
- 1. Cut the butter into small cubes and break the dark chocolate up, then pop it all into a medium bowl. Carefully melt the mixture on the hob or in the microwave, and leave it to cool to room temperature.
- 2. Turn on the oven to fan 160°C/conventional 180°C/gas mark 4 and line a shallow 20cm square tin with non-stick baking parchment.
- 3. Sieve the flour and cocoa powder into a medium bowl, then chop the white and milk chocolate into chunks on a board.
- 4. Break the eggs into a large bowl and add the sugar. Whisk them together until they look thick and creamy.
- 5. Pour the cooled chocolate over the whisked mixture, then gently fold together with a spatula until mixed. Be gentle and slow to ensure that you don’t knock all of the air out.
- 6. Resift the cocoa and flour over the mixture to cover the top evenly; gently fold in this powder until it looks fudgy, then stir in the white and milk chocolate chunks.
- 7. Pour the mixture into the prepared tin, getting right into the corners, then level off the top. Put it in the oven and set your timer for 25 minutes – if the brownie wobbles in the middle when you shake it, it’s not quite done, so bake for another few minutes until the top has a shiny, papery crust and the sides are starting to come away from the tin.
- 8. Leave it in the tin until it has gone completely cold, then lift from the tin and cut into pieces.
If you can resist scoffing the lot, it’s good to know that these brownies keep in an airtight container for two weeks and in the freezer for up to a month.
Alternatively, if you’re not much of a baker, why not just melt down your leftover Easter chocolate and dip strawberries in it instead? It’ll make the Easter celebrations last that little bit longer without having to spend an hour in the kitchen.
From all at Arthur Price, we hope you enjoyed Easter time with friends and family.