April 02, 2018

Happy Easter Monday!

We have another Easter-y bake for you today, and this time - since lent is now over! - we have brought to you an Easter choc explosion which we like to call 'The Brondie'! Half blondie, half brownie and 100% delicious.

This is the absolute best way to use up any of your extra Easter chocs - that's if you didn't eat them all on Easter Sunday! The mixture of brownie and blondie is so perfect and just divine. And how could that be even better you ask?! Throwing a load of Mini Eggs and Creme Eggs at it of course!  


For the brownie...
100g butter
150g dark chocolate
150g caster sugar
2 eggs
1tsp vanilla essence
80g plain flour
30g cocoa powder

For the blondie...
75g white chocolate
60g butter
75g caster sugar
1 egg
1tsp vanilla essence
100g plain flour
50g white chocolate chips

For decoration...
(These are all optional, you can use whatever treats you fancy!)
white chocolate
mini eggs, mini creme eggs, malteaser bunnies, smarties eggs, golden eggs

Pre-heat the oven 200°C/180°C Fan/Gas mark 6 and line a square/rectangle baking tin with greaseproof paper.

To make the brownie, start by melting together the butter and dark chocolate. This can be done in bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water; or by popping in the microwave until fully melted. Once melted, remove from the heat and whisk in the sugar. Then add in the eggs and vanilla extract and whisk until light and bubbly. Carefully fold in the flour and cocoa powder, trying not to knock out too much air.

Next you want to make the blondie mixture. This is pretty much the exact same as making the brownie. Again, start by melting together the butter and white chocolate. When fully melted, whisk in the sugar and then the eggs and vanilla until smooth. Don't worry if it looking a little funny at this point, just stir in the flour until fully combined and then add in the chocolate chips. 

Spoon the mixture into the tin alternating between spoonfuls of blondie and brownie. Then, use a knife or spoon to swirl between the mixtures to create a marbled effect. Ideally, you want to try and have both blondie and brownie in every piece at the end so marble away to your heart content. 

Give the tin a little shake to even the mixture out and then poke in some chocolate treats. We just went with Mini Eggs and Smarties Eggs as Creme Eggs don't usually come out too great after they have been in the oven!

Bake in the oven for around 30 minutes until the Blondie parts are a lovely golden colour. Take the brondie out of the oven and leave to cool for 5 minutes or so in the tin as it will still continue to cook. Then,
 take it out of the tin and leave to cool completely on a wire rack.

When your brondie is near enough cool, melt the white chocolate and then drizzle all over using a spoon. Decorate using your chocolates of choice using the white choc to stick them down if necessary. Let the white chocolate dry for 10 minutes before cutting into squares. We chose to cut ours into 16 as you don't really need pieces bigger than that!

Now, grab yourself a cup of tea and enjoy your incredible home-made masterpiece!

Thank you so so much for reading this post! 
Please let us know if you give these a go, by tagging us on any of our social media (all links are at the top of the page or in a box to the side!)
Seeing pictures of you baking our recipes is always so exciting, and you all seemed to love our Easter Rocky Roads so much!

Please follow us on Bloglovin'Instagram and like our Facebook page 'Sharkett Sisters'! And leave a comment below, we would love to know what you think of this post, and hear your ideas for any new bakes!

Happy Easter, lots of love
Antonia and Imogen x

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