[schema type=”recipe” name=”Hot Cross Bun Brownie Recipe” author=”Rachel Howard” pubdate=”2017-04-02″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2017/04/Hot-Cross-Bun-Brownie-1.jpg” description=”A rich chocolate brownie with the subtle warm spices of hot cross buns. ” prepmins=”10″ cookmins=”35″ yield=”25″ ]
Well these are quite wonderful…the warm spices from the hot cross buns mixed with the chocolatey brownie goodness makes for a delightful little Easter treat!
While looking for Hot Cross Bun recipes I stumbled across this recipe and decided to give it a go. I’ve said it before, but my husband loves a good brownie so I’m always on the look out for a new recipe.
And these didn’t fail me. Easy to make and relatively quick, the hardest part is leaving them in the fridge to set over night! All I wanted to do was try them.
- 175g salted butter
- 80g golden syrup
- 280g golden caster sugar
- 1 tbsp ground cinnamon
- 1 tbsp freshly grated nutmeg
- 320g dark chocolate (70% cocoa), chopped into small pieces
- 4 medium free-range eggs, beaten
- 70g plain flour
- 2-3 hot cross buns, split, toasted and cooled (I used 6 mini hot cross buns)
- Line a 20cm baking tin with parchment paper
- Heat the oven to 180°C/160°C fan/gas 4.
- Halve and toast the hot cross buns and leave to cool
- Melt the butter and golden syrup in a large pan on a medium heat
- Add the sugar and spices, and simmer for around 4 minutes until the sugar has dissolved
- Take off the heat and mix in the chocolate with a wooden spoon
- Add the beaten egg and mix until smooth
- Add the flour and beat until well mixed
- Tear the toasted hot cross buns into small 2cm pieces and scatter into the baking tin
- Spoon the brownie mix into the tin and allow to stand for 10 minutes so the mixture settles over and into the hot cross buns
- Bake for 35 – 40 minutes (don’t leave them any longer – the mix needs to be gently set and wobbly in the middle)
- Allow to cool and chill overnight
- The next day, remove from the tin, remove the parchment paper and slice into 25 squares. You will need a sharp knife for this, and it may even help to dip it in hot water
And that’s really all there is to it. Enjoy these with a hot cup of tea or like we did – in the garden with a mug of hot chocolate.
And like they mention on the Delicious website, you could make these with honeycomb, biscuit or pretzel and leave out the spices if hot cross buns are not available, or you could pipe melted white chocolate crosses over each brownie to creative a festive hot cross bun appearance.
Apparently they’ll last for up to two weeks in an airtight container, but I’m not sure they’ll be around longer than 2 days in this house!!