Easter Spiced Chocolate Brownie
This recipe for Easter Spiced Chocolate Brownie is a sweet treat with some added spice in the way of cinnamon and nutmeg – the perfect addition to any Easter menu!
Recipe Tip For a basic brownie leave out the spices. The dates add a lovely moist addition, but could also be omitted.
Ingredients
- 220 grams butter, cut into cubes
- 200 grams chocolate, broken
- 1 cup caster sugar
- 4 eggs, whisked
- 1 tablespoons vanilla essence
- 4 fresh dates, chopped
- 1 1/2 cups flour
- 1 1/2 tablespoons cinnamon
- 1/4 tablespoons nutmeg
- 1 cup mini Easter eggs
- 220 grams butter, cut into cubes
- 200 grams chocolate, broken
- 1 cup caster sugar
- 4 eggs, whisked
- 1 tablespoons vanilla essence
- 4 fresh dates, chopped
- 1 1/2 cups flour
- 1 1/2 tablespoons cinnamon
- 1/4 tablespoons nutmeg
- 1 cup mini Easter eggs
- Step 1 of 5Preheat an oven to 180°C. Line a 20 x 30cm baking tin with baking paper.
- Step 2 of 5Into a large pot place the butter and chocolate stirring until the mixture is smooth. Stir through the sugar. Remove from the heat and leave for 10 minutes to cool slightly.
- Step 3 of 5Stir through the eggs, add the vanilla essence, dates, flour, cinnamon and nutmeg, stirring briskly until smooth. Pour into your tin.
- Step 4 of 5Dot the Easter eggs over the top. Bake for 25 minutes. It should still be a little soft in the middle.
- Step 5 of 5Leave the brownie to sit in the tin to cool. Cut into pieces.
Method
- Step 1 of 5Preheat an oven to 180°C. Line a 20 x 30cm baking tin with baking paper.
- Step 2 of 5Into a large pot place the butter and chocolate stirring until the mixture is smooth. Stir through the sugar. Remove from the heat and leave for 10 minutes to cool slightly.
- Step 3 of 5Stir through the eggs, add the vanilla essence, dates, flour, cinnamon and nutmeg, stirring briskly until smooth. Pour into your tin.
- Step 4 of 5Dot the Easter eggs over the top. Bake for 25 minutes. It should still be a little soft in the middle.
- Step 5 of 5Leave the brownie to sit in the tin to cool. Cut into pieces.
Nutrition per serving
1185 Kilojoules
Protein3 grams
Fat16 grams
Carbs30 grams
Sugars21 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat an oven to 180°C. Line a 20 x 30cm baking tin with baking paper.
- Step 2 of 5Into a large pot place the butter and chocolate stirring until the mixture is smooth. Stir through the sugar. Remove from the heat and leave for 10 minutes to cool slightly.
- Step 3 of 5Stir through the eggs, add the vanilla essence, dates, flour, cinnamon and nutmeg, stirring briskly until smooth. Pour into your tin.
- Step 4 of 5Dot the Easter eggs over the top. Bake for 25 minutes. It should still be a little soft in the middle.
- Step 5 of 5Leave the brownie to sit in the tin to cool. Cut into pieces.