What To Do With Leftover Easter Chocolate?

In my family, the idea of leftover chocolate is like leftover wine. Never going to be a problem! But some people ask the question… what to do with the masses of leftover chocolate from Easter?

For very gooey brownies the first secret is to use masses of good quality dark chocolate. Another is to use a very small amount of flour. But the most important, as I have learned to my cost over the years, is not to overcook them. If it looks cooked then it is probably over-cooked! They need to come out of the oven probably about 5 minutes before you think they have finished baking. So check after about 25 minutes and then every few minutes after that. The top needs to have a thin crust but a skewer should come out slightly gooey. If it is still visibly soggy then you need a couple more minutes. When done, set aside and leave until they are completely cooled.

Leftover Easter egg brownies
Makes about 25 small brownies

250g butter
200g dark chocolate
150g soft brown sugar
4 medium eggs
50g plain flour, sifted
40g cocoa, sifted
½ tsp of baking powder
a pinch of salt
1tsp mixed spice
¼ tsp grated nutmeg
100g dried fruit, (currants, raisins, sour cherries and sultanas) soaked in black tea or fruit juice drained well
1-2 tbsp grated marzipan
70g milk chocolate, chopped to the consistency of gravel (optional)
Icing sugar, cocoa or drinking chocolate – for dusting

Prepare a shallow baking or brownie tin (about 22cm by 22cm); line with lightly greased baking parchment and preheat the oven to 180C /350F/ gas mark 4.

Melt the butter, brown sugar and chocolate in a saucepan over a low heat. Stir constantly to create a soft chocolate sauce. Set aside to cool slightly.

Beat the eggs together in a large mixing bowl. Stir in the slightly cooled melted chocolate sauce. (It needs to be cooled in order that it does not cook the eggs). Stir in the well-drained dried fruit.

Sift together the flour, cocoa, salt, baking powder and spices. Fold these dry ingredients into the chocolate and egg mixture. Ensure that it is well combined. Tip the brownie batter into the prepared tin and bake in the middle of the oven for about 20 to 25 minutes. (My oven is quite hot so I tend to check after about 15 minutes to see how set the cake is in the centre).

Leave to cool, before turning out of the tin and cut into squares. (I tend to leave this for a decent length of time, sometimes overnight, otherwise the brownies disintegrate when cutting and are only suitable for serving as a pudding, with thick double cream. And none the worse for that!) Dust with icing sugar, cocoa or drinking chocolate before serving.