With Easter around the corner, it is time to start preparing for the Easter spread – from the starters, to mains and of course, dessert.
With chocolate eggs being the major role player this time of the year, what could be more fitting that the adult version – chocolate brownies.
Wayland Green, Culinary Artist at Granny Mouse Country House & Spa gives us the lowdown on his favourite, not-so-secret, recipe for a decadent brownie fit for any Easter spread.
What you will need:
330g White Sugar
80g Cocoa Powder
80g Nuts (Optional)
Start by preheating the oven to 180*C
Then, beat together the eggs and sugar until light and fluffy. You can either use an electric mixer or do it by hand with a whisk.
In a microwave container, melt the butter until liquid form, add in the cocoa powder and mix well. “Remember, you do not want any cocoa powder lumps…they are bitter,” he advises.
Fold the two mixtures together slowly. “A little secret weapon is to fold together slowly as to avoid losing any of the air that you whisked into the eggs,” he adds.
When all is folded in and combined, add in the flour and fold it through the same way as the eggs were folded.
Add in the optional nuts and fold through again
Set aside a baking tray and make sure it has been greased well or use grease proof paper.
Pour the mixture in and bake for 20-25min. Check with a skewer stick if the mixture is cooked. If it comes out clean then it is ready.
Let it cool for about 5 minutes and sprinkle with icing sugar, or you could leave it plain.
Then turn it out on to a wire rack and let it cool completely
Once cool it can be drizzled with chocolate and shaved nuts etc and slice it into any shape you desire.
“Why not get the kids involved. Buy some bunny shaped cookie cutters and press down onto the brownie in order to create bunny shaped brownies to fit in with the Easter theme,” he says.
Lastly, serve with some ice cream or cream that you whip with sugar until stiff.