Double Chocolate Hot Cross Brownies

Part choc cross bun, part fudgy brownie – these double chocolate brownies are a decadent and delicious Easter treat!

Now I know I just posted a recipe for zucchini brownies what seems like 2 minutes ago (actually it was a few weeks) but this recipe is just too good not to share. Besides, let’s face it, there’s no such thing as too many brownies!

Truth be told, I wasn’t actually going to post an Easter recipe this year partly because Easter is coming so early and partly because I am not in the least bit organised. However, I was bake-fluenced by a Waitrose recipe card for Hot Cross Brownies.

Now the original recipe calls for regular Hot Cross Buns but I wanted to make the brownies with Chocolate Hot Cross Buns for the ultimate Easter indulgence because I really don’t believe there’s such a thing as too much chocolate.

For my non-UK friends, Waitrose is considered the country’s poshest supermarket. It’s prices are usually but not always higher than other supermarkets with a strong emphasis on top notch quality produce and products.

Our local Waitrose is literally around the corner and it’s an absolute delight to shop there. It’s never super busy, the staff are wonderful and the range of products is extensive. Every month there’s a free (to Waitrose loyalty card holders) food magazine and a selection of free recipe cards which have been the inspiration for some really delicious dishes at our place, these brownies included!

This recipe would be a great way to use up any left over Hot Cross Buns (as is my Hot Cross Bun Pudding) but I promise you, this recipe is worth buying fresh Hot Cross Buns for. If you’re worried about how the buns bake inside the brownie, don’t be. The baked brownie is super fudgy, moist and utterly delicious.

Now don’t get me started on the bun bits on top which are all kinds of crispy, chewy and crunchy making a delicious contrast between the fudgy brownie. Best of all, the brownies will keep in an airtight container for up to 3 days or can be frozen for up to 1 month although if I’m honest, I don’t think they’ll last that long!

Do you have a favourite supermarket? Do you like your Hot Cross Buns traditional or with a twist?

Cuts into 16 squares

Ingredients

90g plain flour

1 tablespoon cocoa powder

1 teaspoon fine salt

180g butter, cut into cubes

180g dark chocolate, broken into cubes

125g golden caster sugar

125g soft brown sugar

3 eggs, lightly beaten

1 teaspoon vanilla extract

2 chocolate Hot Cross Buns, cut into 1cm cubes

How to – Traditional

1. Preheat oven to 170C. Grease and line a 20cm x 20cm square cake tin with baking paper.
2. Place the flour, cocoa and salt in a small bowl and mix to combine. Set aside.
3. In a large saucepan, heat the butter and chocolate over a medium-low heat until melted. Stir together, then take off the heat and set aside for 10 minutes to cool slightly.
4. Using a balloon whisk, beat both the sugars with the chocolate mixture and then add the eggs one at a time, followed by the vanilla.
5. Finally whisk in the flour mixture and then fold in all but a handful of the Hot Cross Bun chunks.
6. Tip the batter into the prepared tin, scatter over the remaining bun chunks and gently press them into the brownie mixture.
7. Bake for about 45 minutes until the bun chunks on top are crispy and there’s still a bit of a wobble in the middle.
8. Leave to cook in the tin for at least half an hour and then using the baking paper to help you, lift the brownies out of the tin and allow to cool to room temperature before slicing into squares and serving.

How to – Thermomix

1. Preheat oven to 170C. Grease and line a 20cm x 20cm square cake tin with baking paper.
2. Place the flour, cocoa and salt into the TM bowl and mix for 5 seconds on speed 5. Set aside.
3. Place the dark chocolate chunks into the TM bowl and blitz for a few seconds on Turbo until finely chopped.
4. Add the butter and melt for 2 minutes at 60C on speed 3 or until melted. Set the melted mxiture aside and wash and dry the bowl.
5. Insert the butterfly and add the eggs and sugars. Mix for 2-3 minutes on speed 4 until the mixture is pale, has doubled in volume and leaves a trail when the butterfly is removed.
6. Add the melted butter and chocolate mixture, the dry ingredients and vanilla extract to the TM bowl. Mix for 5 seconds on reverse speed 4. 
7. Reserve a handful of the bun chunks and fold the remaining chunks through the brownie mixture with the spatula until combined.
8. Tip the batter into the prepared tin, scatter over the handful of bun chunks and gently press them into the brownie mixture.
9. Bake for about 45 minutes until the bun chunks on top are crispy and there’s still a bit of a wobble in the middle.
10. Leave to cool in the tin for at least half an hour and then using the baking paper to help you, lift the brownies out of the tin and allow to cool to room temperature before slicing into squares and serving.

Linking up with Min for Wednesday Words and Whimsy