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Site Country: UK Site Name: UK

Host an Easter-time tea party

Simnel cakes and hot cross buns are always lovely to bake, but this Easter, we wanted to make it all about chocolate. This is Fiona’s (our marketing director) treasured family brownie recipe; it makes, quite honestly, the gooiest, squidgiest brownies we’ve ever tasted. We’ve drizzled white chocolate over the top and scattered them with chocolate eggs, but you can crush them and make them part of the mixture to make them even more fit for Easter. Little ones will love using a rolling pin to crush them into smithereens. We suggest serving with a pot of coffee and handing out babycinos in espresso cups so children can join in too.

Fiona’s flourless Easter brownies

What you’ll need

  • 110g softened butter (plus a tiny knob extra for greasing)

  • 150g muscovado sugar

  • 125g dark chocolate

  • 35g cocoa powder

  • 3 medium eggs (free-range if you can)

  • 100g white chocolate

  • Handful of chocolate eggs

  • 100g chopped walnuts (optional)

And what to do with them

1. Preheat your oven. 180⁰C, gas mark four. Then grease and line a 28cm x 18cm tin.

2. Melt the chocolate and butter: either in a glass bowl over a pan of simmering water or in a microwave.

3. Once completely smooth, sprinkle in the cocoa powder and blend it in. Then set to one side to cool.

4. Crack the eggs into a little bowl or mug and give them a quick whisk (a fork will do), or use a mixer if you have one. They should look slightly frothy. Now you can add the sugar, mixing until it's thick and mousse-like.

5. Pour the melted chocolate mixture into the mousse and fold gently. If you want to add crushed eggs or nuts, now’s the time.

6. Pour into your prepared baking tin and bake for 30 minutes until just set in the centre (that way it stays lovely and moist). It will continue to cook slightly when it’s out of the oven. Then leave to cool for 10 minutes or so before transferring from tin to wire rack to cool completely.

7. While it’s cooling you can melt your white chocolate. Like in step two, melt the chocolate but be extra careful not to leave the bowl unattended – white chocolate has no cocoa solids so it can seize very suddenly.

8. Drizzle the chocolate, once melted, across each brownie and decorate as you see fit. We like to stick to one colour of chocolate egg and place one in the corner of each brownie, or with a few served on the side.


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