Hot Cross Brownies
Hot Cross Brownies
Ingredients
- 125g unsalted butter, chopped
- 400g dark chocolate, chopped
- 155g (3/4 cup) caster sugar
- 3 eggs
- 75g (1/2 cup) plain flour, sifted
- 1/4 tsp mixed spice
- 3/4 tsp ground cinnamon
- 125g cream cheese, at room temperature
- 1 1/2 tbsp icing sugar
- 2 teaspooons Greek-style yoghurt
- 150g tub Dr Oetker Easy Choc White melted chocolate
Instructions
- 1
Preheat oven to 180C/160C fan forced. Grease 9 holes of an 80ml (1/3 cup) muffin pan. Line the bases with baking paper.
- 2
Place the butter and 200g chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted. Stir in the sugar until well combined. Add the eggs, 1 at a time, beating well after each addition.
- 3
Stir in flour, mixed spice and 1/2 tsp cinnamon. Spoon mixture into prepared holes. Bake for 20-22 minutes or until a skewer inserted comes out with moist crumbs clinging. Set aside to cool.
- 4
Beat cream cheese, icing sugar and remaining cinnamon in a bowl until smooth. Stir in yoghurt.
- 5
Use a small sharp knife to cut out a shallow indent in the top of each brownie. Discard. Spoon cream cheese mixture into indents, smoothing the top. Place in the fridge for 30 minutes to set.
30 min - 6
Microwave remaining chocolate on High, stirring every 30 seconds, until melted. Dip tops of brownies in chocolate. Set aside on a wire rack for 15 minutes.
15 min - 7
Heat the Easy Choc following packet directions until melted. Cool slightly. Spoon into a sealable plastic bag and snip off the corner. Squeeze onto the brownies to form crosses. Store the brownies in an airtight container in the fridge for up to 3 days.
