These gooey brownies are extremely easy to make and taste amazing! If you are feeling creative, try topping some them with flaky nests. I have to admit, they were slightly fiddly, but were well worth the effort as they looked great and tasted extra chocolaty.
Makes 2 small trays (around 18 brownies)
Begin by lining a deep tray 20cm x 10cm with greaseproof paper (I used two 10 x 10 trays which worked fine too). When lining trays, I find it easier to cut a piece of greaseproof slightly larger than the area needed and then cut a small incision from each corner (at 45 degrees) towards the middle of the paper. This will help when placing the paper inside, as each corner can then be overlapped to fit snugly in to the corners of the tray.
Add the sugar and butter to a mixing bowl and using an electric mixer, beat until light and fluffy. Add the cocoa powder, vanilla, and eggs - one at a time - continue to mix on high speed until you have a smooth mixture.
Add the baking powder to the flour and fold in with a spatula or wooden spoon.
Whilst the brownies are baking, make the nests. Simply melt the dark chocolate and cut the flake bars length ways to create long, thin ‘shards’. I think that dark chocolate works best here for adhering as it dries quickly and is less temperamental when melting. But by all means, use milk chocolate if you want the joins to be less obvious (and don’t go thinking that you can use any wastage from the Flakes; the stuff just will not melt! Which leaves me wondering - why the hell not?)
Place some of the shards in a small triangular(ish) shape. Dip the ends in melted chocolate to allow them to stick together. Then dip the bottom of the eggs in the chocolate and place them on top of the triangle base.
You can make these a few days ahead and leave them refrigerated in an airtight container. You will of course then have to avoid the temptation to eat them before intended.
Makes 2 small trays (around 18 brownies)
Ingredients:
200g caster sugar
125g salted butter, melted
30g cocoa powder
½ tsp vanilla extract
2 medium eggs
110g plain flour
¼ tsp baking powder
125g salted butter, melted
30g cocoa powder
½ tsp vanilla extract
2 medium eggs
110g plain flour
¼ tsp baking powder
For the Nests:
3 Cadbury’s Flake bars
1 pack Milkybar Mini Eggs
30g dark chocolate, melted
1 pack Milkybar Mini Eggs
30g dark chocolate, melted
Method:
Begin by lining a deep tray 20cm x 10cm with greaseproof paper (I used two 10 x 10 trays which worked fine too). When lining trays, I find it easier to cut a piece of greaseproof slightly larger than the area needed and then cut a small incision from each corner (at 45 degrees) towards the middle of the paper. This will help when placing the paper inside, as each corner can then be overlapped to fit snugly in to the corners of the tray.
Once the mixture has been made, a little blob on each corner of the tray will help to hold the lining in place and stop it from sliding around. Preheat the oven to 180C and weigh out all of the ingredients so that the mixing process is quick and efficient.
Add the sugar and butter to a mixing bowl and using an electric mixer, beat until light and fluffy. Add the cocoa powder, vanilla, and eggs - one at a time - continue to mix on high speed until you have a smooth mixture.
Add the baking powder to the flour and fold in with a spatula or wooden spoon.
Pour the mixture in to the tray and then even it out with the back of a spatula. Bake in the oven for 20-25 minutes.
The longer you leave them, the more ‘set’ they will be once cool. I personally prefer a gooey brownie so I opt for just 20 minutes. Remove from the oven and when slightly cool, place in the fridge until ready to use.
Whilst the brownies are baking, make the nests. Simply melt the dark chocolate and cut the flake bars length ways to create long, thin ‘shards’. I think that dark chocolate works best here for adhering as it dries quickly and is less temperamental when melting. But by all means, use milk chocolate if you want the joins to be less obvious (and don’t go thinking that you can use any wastage from the Flakes; the stuff just will not melt! Which leaves me wondering - why the hell not?)
Place some of the shards in a small triangular(ish) shape. Dip the ends in melted chocolate to allow them to stick together. Then dip the bottom of the eggs in the chocolate and place them on top of the triangle base.
Add extra flakes wherever you need more support, using the ‘dip and stick’ method.
These should be refrigerated until the chocolate ‘glue’ has set. Once the brownies are completely cool, slice them in to even squares and use a fish slice to lift and place the nests on top. You can use the chocolate ‘glue’ here too so that the nests don’t topple off.
You can make these a few days ahead and leave them refrigerated in an airtight container. You will of course then have to avoid the temptation to eat them before intended.
Happy Easter everyone!
Be First to Post Comment !
Post a Comment