There comes a point over Easter when you start to wonder if the eggs will ever be eaten – so if you’re bored of the same old chocolate snack, it’s time to get creative.
This brownie recipe from the chefs at Waitrose & Partners is a great way to use up leftover shards, crumbs or entire chocolate eggs. And don’t forget to top with any rogue Mini Eggs you still have.
Leftover Easter Egg Cheesecake Brownies
Preparation time: 15 minutes
Cooking time: 35-40 minutes + cooling
Total time: 50-55 minutes
150g butter, plus extra for greasing
150g leftover Easter eggs (or dark chocolate, roughly chopped)
50g dark muscovado sugar
½ tsp vanilla extract
1 tsp cornflour
4 medium free range eggs
200g creamy soft cheese
225g light muscovado sugar
75g plain flour
90g bag Cadbury Mini Eggs
1. Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin with baking parchment.
2. Place the chocolate and butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted.
3. Meanwhile, beat together the dark muscovado sugar, vanilla extract, cornflour and one egg in a separate bowl, then gently stir in the soft cheese until mixed – this is to create a cheesecake mixture. Set aside.
4. In another bowl, beat the remaining three eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop in small spoonfuls of the cheesecake mixture on top.
5. Spoon the remaining chocolate mixture into the tin. Using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes.
6. Scatter over the Mini Eggs and return to the oven for a further 15-20 minutes until set. Set aside to cool in the tin before cutting into 16 squares to serve.