I may have slightly overdone it on the chocolate last weekend.
And by slightly, I mean I totally overindulged.
With so much chocolate around, I caved to peer pressure (which was actually more peer gentle nudge if I’m being honest) and threw all of my usual control out the window to completely immerse myself the Easter festivities. Some days you eat bowls of steamed broccoli for dinner, other days you eat 3 toasted hot cross buns, 2 big bunnies, and countless little chocolate eggs and call it a snack. It’s called balance.
Did I enjoy myself? Thoroughly. Do I regret it? Not even a little bit. Did I go on a post-Easter detox as soon as Easter Monday hit? Absolutely.
Being on a post-Easter detox is made a lot harder by the amount of chocolate left over. After all, it would be so rude to waste it. So, Easter Monday was about one thing – using the chocolate.
When it comes to left-over chocolate recipes, I don’t think you can go past a rich, fudgy chocolate brownie. The ultimate basic baking indulgence that is sure to earn you some brownie points (particularly if you work in an office full of men).
This recipe is ridiculously simple, yet the brownies are amazing – so dense and delicious. No disappointing dry brownies here. Because if I know one thing about life, it’s that it’s too short for a bad chocolate brownie. I used a few dark Lindt bunnies, which gave it a particularly rich depth, but any dark (or milk) chocolate would do.
- 200g unsalted butter, chopped
- 200g good quality dark chocolate
- 1 cup brown sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup wholemeal plain flour
- 2 tablespoons cocoa powder
- Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
- Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
- Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
- Pour brownie mixture into pan. Bake for 20-25 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Enjoy.
I hope that you thoroughly enjoyed your Easter weekend and ate chocolate and hot cross buns with loved ones until your heart was content.
What are your favourite left-over chocolate recipes? I would love for you to share in the comments below.