My Cart

Easter Brownie Recipe

Easter Brownie Recipe

Chocolate is a popular Easter treat and this year, we combine this decadent ingredient with another Easter tradition - Hot Cross Buns! This recipe for Easter Brownies promises to be a family favourite and is irresistible with a glass of 2018 Leopard's Leap Cabernet Sauvignon or 2019 Culinaria Grand Vin.

Hot Cross Bun Chocolate Brownies


175 g salted butter

80 g golden syrup

280 g caster sugar

1 tablespoon ground cinnamon

1 tablespoon freshly grated nutmeg

320 g dark chocolate, chopped into small pieces

4 free-range eggs, beaten

70 g plain flour

2 - 3 hot cross buns, split, toasted and cooled (click here if you want to bake your own)


Melt the butter and syrup in a large saucepan over a medium heat. Add the sugar and spices, then simmer for 3 - 4 minutes until dissolved. Remove from the heat, add the chocolate and mix with a wooden spoon. Add the eggs and mix in until smooth. Finally, add the flour and beat until incorporated.

Line a 20-cm square tin with baking paper. Tear the toasted hot cross buns into rough 2-cm square pieces and scatter them into the tin.

Heat the oven to 180 °C. Spoon the brownie mix into the tin and allow to stand for 15 minutes to allow the mix to settle over and into the buns.

Bake for 35 - 40 minutes until gently set and wobbly in the middle. Do not leave the brownies in the oven longer than the cooking time, as they will become dry.

Allow to cool, then chill overnight. The next day, turn out, remove the baking paper and trim the edges. Turn the right way up and cut into squares to serve.


Leave your comment