April 6 2023
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.
• 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
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.