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Hot cross brownies
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Prep Time:
65 minutes
Cook Time:
25 minutes
Total Time:
90 minutes
Spiced Easter brownies with white chocolate drizzle.
Ingredients:
  • 125g unsalted butter, chopped
  • 400g dark chocolate, chopped
  • 155g (3/4 cup) caster sugar
  • 75g (1/2 cup) plain flour, sifted
  • 0.63 gm mixed spice
  • 1.88 gm ground cinnamon
  • 125g cream cheese, at room temperature
  • 18.00 gm icing sugar
  • 2 teaspooons Greek-style yoghurt
  • 150g tub Easy Choc White melted chocolate
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease 9 holes of a 80ml (1/3 cup) muffin pan and line the bases with baking paper.
  • In a microwave-safe bowl, combine the butter and 200g of chocolate. Melt in the microwave in 30-second intervals, stirring until smooth. Mix in the sugar until fully incorporated. Gradually add the eggs one at a time, beating thoroughly after each addition.
  • Mix flour, mixed spice, and 1/2 tsp cinnamon into the batter. Scoop batter into prepared molds and bake for 20-22 minutes or until a skewer inserted comes out with moist crumbs. Allow to cool before serving.
  • Mix together cream cheese, icing sugar, and the rest of the cinnamon until creamy. Gently fold in the yogurt.
  • With a small sharp knife, create shallow indentations on the top of each brownie, then discard the cut portion. Fill the indentations with the cream cheese mixture, smoothing the top. Refrigerate for 30 minutes to allow the mixture to set.
  • Melt the remaining chocolate in the microwave, stirring every 30 seconds until smooth. Dip the tops of brownies in the chocolate and then place them on a wire rack to set for 15 minutes.
  • Melt the Easy Choc as per packet instructions, then let it cool slightly. Transfer it to a sealable plastic bag and cut off the corner. Pipe crosses onto the brownies. Refrigerate the brownies in an airtight container for up to 3 days.

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