Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Triple Chocolate Brownies
Rich gooey chocolatey brownies - warm or cold, these gorgeous squares are the ultimate chocolate fix!
-
Cook: 30 mins
Prep: 10 mins - 12
- Medium
- Suitable for home freezing
Go back
Triple Chocolate Brownies
Rich gooey chocolatey brownies - warm or cold, these gorgeous squares are the ultimate chocolate fix!
-
Cook: 30 mins
Prep: 10 mins - 12
- Medium
- Suitable for home freezing
Ingredients
| 200g dark chocolate* | |
| 200g butter | |
| 90g Juvela Gluten Free White Mix | |
| 50g cocoa | |
| 50g milk chocolate*, cut into chunks | |
| 50g white chocolate*, cut into chunks | |
| 50g pecans, roughly chopped | |
| 3 medium eggs, lightly beaten | |
| 275g golden caster sugar |
Method
- You will need an 8inch (20cm) square cake tin, greased and base lined
- In a large bowl, melt the dark chocolate and butter in a microwave (or over a pan of simmering water). Allow to cool slightly.
- Whisk the eggs and sugar together for 5minutes until thick, creamy and doubled in volume.
- Add the cooled chocolate mixture to the whisked eggs and sugar, and fold in with a plastic or rubber spatula until well combined.
- Combine the Mix and cocoa together and add this to the mixture; again stirring with a spatula to fully combine.
- Stir in the chocolate chunks and then transfer the mixture into the prepared tin.
- Pop in a preheated oven (180ºC/350ºF/Gas Mark 4) for approx 30minutes until a light crust if forming but the middle is still quite squidgy.
- Remove from the oven and allow to cool completely in the tin. Cut into squares to serve.
Reviews (1)
Brownie Queen
Very chocolately :)
10th Mar 2022
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