- Makes28
- Cook time40 minute
- Prep time20 minute, + cooling & 30 mins setting time
Indulge in the irresistible fusion of traditional hot cross buns and rich brownies, creating a delectable treat that will leave you craving more.
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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 minute
- Prep time20 minute, + 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
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.