Leftover Easter egg brownies

Makes about 25 small brownies

• 1
• 250g butter
• 200g dark chocolate
• 150g soft brown sugar
• 4 medium eggs
• 50g plain flour
• 40g cocoa
• 0.5 tsp baking powder
• 1 pinch salt
• 1 tsp mixed spice
• 0.25 tsp grated nutmeg
• 100g dried fruit
• 1 dollop leftover mincemeat
• 0 tbsp grated marzipan
• 70g milk chocolate
• 0 icing sugar
• 2
• 3

Step 1
"phzzzst, beep, beep.

Step 2
Another is to use a very small amount of flour.

Step 3
So check after about 25 minutes and then every few minutes after that.

Step 4
The top needs to have a thin crust but a skewer should come out slightly gooey.

Step 5
If it is still visibly soggy then you need a couple more minutes.

Step 6
When done, set aside and leave until they are completely cooled.

Step 7
Wrap the whole baking tray in foil while you wait for them to cool, then leave, preferably for a day or so.

Step 8
Lift from the tray and wrap completely before cutting into bite sized morsels.

Step 9
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.

Step 10
Melt the butter, brown sugar and chocolate in a saucepan over a low heat.

Step 11
Stir constantly to create a soft chocolate sauce.

Step 12
Set aside to cool slightly.

Step 13
Beat the eggs together in a large mixing bowl.

Step 14
Stir in the slightly cooled melted chocolate sauce.

Step 15
Stir in the well-drained dried fruit.

Step 16
Sift together the flour, cocoa, salt, baking powder and spices.

Step 17
Fold these dry ingredients into the chocolate and egg mixture.

Step 18
Tip the brownie batter into the prepared tin and bake in the middle of the oven for about 20 to 25 minutes.

Step 19
Leave to cool, before turning out of the tin and cut into squares.

Step 20
Take a look at this month's Live Better Challenge here.