It’s no secret that chocolate is a must at Easter! These quick and easy Easter egg and walnut brownies are ideal for using up any leftover chocolate, making a delicious, no-waste treat that everyone will love. Our eco-friendly eggs bring the perfect, rich texture and chopped walnuts add an oh-so-satisfying crunch.
Another time of year? Simply swap Easter eggs for your favourite chocolate bar.
Preparation time
55 minutes
Makes
16 squares
Ingredients
• 250g leftover Easter chocolate, plus another 50g broken into chunks
• 200g unsalted butter
• 300g golden caster or soft light brown sugar
• A pinch of sea salt
• 4 Respectful eggs
• 150g plain flour
• 50g walnuts, roughly chopped
Method
- Preheat the oven to 170°C/150°C (fan), then grease and line a 20cm square baking tin with greaseproof paper.
- Create a bain-marie by bringing a pan of water to the boil with a heat-proof bowl placed on top. Add the leftover Easter chocolate and butter to the bowl and melt over a low heat. Once melted, remove from the heat and pour into a large bowl. Whisk in the sugar and salt, then beat in the eggs, one at a time, whisking well after each one.
- Fold in the sieved flour until just combined, then mix in the chopped walnuts and extra leftover chocolate chunks.
- Pour into the lined tin and bake in the middle shelf of the oven for 40-45 minutes, until the top has that distinctive, delicious brownie crackle and still feels squidgy to touch. Allow the brownies to cool in their tin, then chill for a couple of hours before turning out and cutting into 16 squares.
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