Brownies from Easter Chocolate

Using leftover chocolate eggs easy to rustle up a batch of brownies.

Ingredients

• 175g butter, plus extra for greasing
• 200g milk chocolate, broken into pieces
• 225g light soft brown sugar
• 2 medium eggs
• 1 tsp vanilla extract (optional)
• 100g plain flour
• 30g cocoa powder

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm baking tin and line with nonstick baking paper.
2. Put the butter and 150g chocolate in a microwave-safe bowl. Microwave on medium power for 1 min. Give the mixture a good stir, then continue to heat in 20-sec bursts, until the mixture has melted. Remove and set aside to cool a little.
3. Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture. Sift in the flour and cocoa, then you can add the remaining chocolate and mix well.
4. Pour the mixture into the prepared tin and bake for 20-25 mins, or until a thin crust forms on the surface with a slight wobble.
5. Remove from the oven and leave to cool.