- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Indulge in the irresistible fusion of traditional hot cross buns and rich brownies, creating a delectable treat that will leave you craving more.
- Makes28
- Cook time40 minutes
- Prep time20 minutes, + cooling & 30 mins setting time
Ingredients
- 180g dark chocolate, chopped
- 200g butter, chopped
- 1 cup (220g) caster sugar
- 1/4 cup (55g) brown sugar
- 3 free-range eggs
- 1 1/3 cups (200g) plain flour
- 1/4 cup (35g) self-raising flour
- 1/4 cup (25g) cocoa powder
- 1/2 cup (95g) white choc chips
- 150g Coles Traditional Hot Cross Buns, torn
- 1/2 cup (75g) white choc melts, melted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 190°C. Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, allowing the sides to overhang.
Step 2
Combine the dark chocolate and butter in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Remove from heat and stir in combined sugar. Set aside for 10 mins to cool. Stir in the eggs, combined sifted flour and the cocoa. Fold in the white choc chips.
Step 3
Spread a little of the chocolate mixture over the base of the prepared pan. Top with bun pieces. Evenly spoon over remaining chocolate mixture and smooth the surface, lightly pressing down to flatten bun pieces slightly. Bake for 30-35 mins or until just firm to touch. Cool completely in the pan.
Step 4
Cut brownie into squares. Spoon melted white chocolate into a sealable bag and snip off 1 corner. Pipe onto the squares to make crosses. Set aside for 30 mins or until firm.
Recipe tip
COOK. STORE. SAVE.
Clever Storage: These brownies can be made ahead – store them in a single layer in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. You can wrap up the brownies to give as gifts, too.
Hot cross bun brownies
- Makes28
- Cook time40 minutes
- Prep time20 minutes, + cooling & 30 mins setting time
Ingredients
- 180g dark chocolate, chopped
- 200g butter, chopped
- 1 cup (220g) caster sugar
- 1/4 cup (55g) brown sugar
- 3 free-range eggs
- 1 1/3 cups (200g) plain flour
- 1/4 cup (35g) self-raising flour
- 1/4 cup (25g) cocoa powder
- 1/2 cup (95g) white choc chips
- 150g Coles Traditional Hot Cross Buns, torn
- 1/2 cup (75g) white choc melts, melted
Description
Indulge in the irresistible fusion of traditional hot cross buns and rich brownies, creating a delectable treat that will leave you craving more.
Method
Step 1
Preheat oven to 190°C. Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, allowing the sides to overhang.
Step 2
Combine the dark chocolate and butter in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Remove from heat and stir in combined sugar. Set aside for 10 mins to cool. Stir in the eggs, combined sifted flour and the cocoa. Fold in the white choc chips.
Step 3
Spread a little of the chocolate mixture over the base of the prepared pan. Top with bun pieces. Evenly spoon over remaining chocolate mixture and smooth the surface, lightly pressing down to flatten bun pieces slightly. Bake for 30-35 mins or until just firm to touch. Cool completely in the pan.
Step 4
Cut brownie into squares. Spoon melted white chocolate into a sealable bag and snip off 1 corner. Pipe onto the squares to make crosses. Set aside for 30 mins or until firm.