Easter Chocolate Brownies
20 min + 
18 squares 
This Easter Chocolate Brownies recipe created by Charlotte White uses ingredients you’re likely to already have in your kitchen cupboard. They make the world’s most chocolatey brownies, with no actual chocolate in the mix. Food Thoughts Organic Cacao Powder more than compensates for the omission of melted chocolate. And the high proportion of both butter and sugar make for a perfectly sticky, fudgy brownie. You can also substitute the cacao powder with Organic Cocoa Powder for a little lighter and bit sweeter chocolate hit. We have decorated these Easter Chocolate Brownies with the tiniest chocolate eggs that we could find, but they taste equally delicious naked as well! Feel free to replace the mini eggs with alternative toppings, such as Food Thoughts Luxury White Chocolate Chips!
You will need
- FOR THE BROWNIES
- 220g unsalted butter (melted)
- 375g caster sugar
- 120g Food Thoughts Organic Cacao Powder
- ½ tsp salt
- 3 eggs
- 2 tsp vanilla extract
- 100g plain flour
- FOR THE DECORATION
- 100g icing sugar
- 50g Food Thoughts Organic Cacao Powder
- 4-5 tbsp water
- Easter decorations (sprinkles, micro chocolate eggs, white chocolate chips, etc)
- YOU WILL NEED:
- 8” square cake tin or brownie tin
Method
Preheat oven 180⁰C / 375⁰F / Gas Mark 4.
Begin by melting the butter. Using a microwave proof bowl, melt in 30 second bursts, checking after each 30 seconds and stopping once only a few small lumps of butter remain. A quick stir will melt these last bits.
Weigh sugar, Cacao Powder, and salt into a mixing bowl. Pour the melted butter onto these ingredients and mix for 3 minutes until nicely combined. Because of the high sugar content, the mix may look a bit grainy but this is normal. I use a freestanding mixer with paddle attachment for this job.
Crack eggs into a smaller bowl and measure in the vanilla extract. Add these to the chocolatey mixture and beat for a further 2 minutes to combine. The mixture should look glossy by now.
Add flour to the mixture and beat until completely combined, with no hidden pockets of flour in the bottom of the bowl. A quick scrape around the bowl with a spatula should prevent this.
Pour the brownie mixture into a prepared cake tin or brownie tin. If you are using a metal tin, it is worth lining the tin with greaseproof paper so that the cooked brownie can be removed! I have a wonderful silicone cake tin that I use for this job which needs no lining.
Bake in a preheated oven for 20 minutes. The brownie may look a little wobbly in the centre when you take the tin out of the oven but will firm up as it cools. Allow the brownie to cool completely in the tin before attempting to remove it.
Mix icing sugar, Food Thoughts Cacao Powder and a little water together to make a chocolatey glace icing. Spread this over your brownie and use as an adhesive for as many colourful sugar sprinkles and Easter-themed treats as you can find! Allow the icing to set before cutting into slabs.
