Easter Sunday has finally arrived so it’s likely there will be plenty of chocolate in the house today.
And this sweet stash will probably last a good few days, too.
But if you want elevate your Easter eggs over the coming days, why not use the excess treats for baking?
We’ve got two Easter baking recipes, from Easy Peasy Baking Campaign, which use up any leftover chocolate you’ve got lying around.
They’re also really simple to make – so are a great activity for parents looking to entertain children during the Easter holidays.
Below are two tasty options – one which specifically uses Creme Eggs, while the other can be adapted to whichever chocolate you have at home.
Creme Egg ‘Brookie’ Traybake Recipe
Makes 12 Brookies
- 250g unsalted butter, melted
- 300g granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 300g plain flour, split into 50g and 250g
- ¼ tsp bicarbonate of soda
- 200g dark chocolate chips or a chopped up bar, split into 150g and 50g
- 6 Creme Eggs, halved
1. Preheat your oven to 160°C (fan).
2. In the microwaveable bowl, melt 150g of the dark chocolate in 30 second increments, being careful not to burn it. Set to one side.
3. In the other mixing bowl, combine the melted butter and sugar with the spatula followed by the eggs and vanilla. Mix until everything is combined.
4. Pour 350g of this mixture into the melted dark chocolate and mix thoroughly before folding in 50g of flour. This is your brownie base – pour this into your lined tin and spread evenly using the spatula or the back of the teaspoon. Pop this in the freezer while you make the cookie topping.
5. To make the cookie topping, add the rest of the plain flour (250g) and bicarbonate to the remainder of the butter, sugar and egg mixture. Combine with a cleaned spatula until smooth, then fold in the leftover 50g of dark chocolate chips/chunks. Take the brownie base out of the freezer and spread the cookie dough evenly on top.
6. Bake for 30-35 minutes until risen and golden on top. Allow to cool slightly before gently pressing the Creme Egg halves into the baked Brookie.
7. Once the Brookie has cooled completely in the tin, remove it and cut it into portions.
Leftover Easter Chocolate Cookies Recipe
Makes 10 Cookies
- 120g unsalted butter, softened
- 180g demerara sugar
- 1 egg
- 300g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 200g chopped Easter chocolate + extra for topping
1. Preheat your oven to 180°C (fan).
2. Cream together the butter and sugar in the mixing bowl before the adding the egg and mixing until combined.
3. Add in the flour, bicarbonate and salt. Mix together until a dough begins to form. At this stage, add in your chopped up Easter chocolate and continue to mix until the chocolate is evenly distributed.
4. Weigh the dough into 80g balls and place on the lined baking tray (gently push some whole mini eggs into the dough balls now if you have them). If you only have one tray, bake these 4-5 at a time as they will need space to spread.
5. Bake for 10 minutes, then rotate the tray and bake for a further 4-5 minutes until just golden. The cookies will continue to bake for a while as they cool.
6. Let the cookies rest on the cooling rack until warm to the touch before topping with any other leftover chocolate you have to hand. The chocolate will melt from the warmth and solidify again by the time the cookies are cool enough to eat.
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