Easter weekend is over, and there’s probably a selection of leftover Easter eggs and chocolates hanging around in your kitchen cupboard. Our favourite way to use this up is to bake with it! If you fancy something a little more sophisticated than cornflake cakes this year, this brownie recipe from Victoria Eggs is just the ticket.
Spice up your regular brownie recipe with these yummy squares full of pecan and hazelnut goodness. They’ll be gone before you know it!
Makes 9-12 squares.
Ingredients
- 100g salted butter, cut into small pieces, plus extra for the tin
- 200g chocolate, broken into chunks, plus extra to sprinkle on top
- 150g chocolate and hazelnut spread
- 3 eggs, beaten
- 200g golden caster sugar
- 150g plain flour
- 100g toasted pecan nuts, roughly chopped
- Flaky sea salt to taste
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grab a 20 cm square tin and butter and line the base and sides.
- Pop your butter, chocolate and chocolate & hazelnut spread into a heatproof bowl and melt over a pan of slightly simmering water. Once melted, remove from the heat and let it cool a little. Just be careful of any small hands that want to stick their fingers in the mixture!
- In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy.
- Scoop the chocolate mixture into the fluffy eggs and sugar, and whisk briefly to combine. Then sift in the flour (this can get a bit messy if you’re not careful) and gently fold through the mixture, then adding in most of your pecans.
- Scrape the mixture into your lined tin, and spread it out with a spatula. Scatter on top the remaining pecans, a good sprinkling of sea salt, and your leftover chocolate pieces.
- Bake for 30-35 mins until set, but still a little gooey inside.
- Cool, then cut into squares – serve with a dollop of whipped cream or vanilla ice cream.
See also: Lisa Faulkner’s Black Forest Gateau Roulade Recipe
