Hot Cross Brownie Recipe
Updated: Oct 24, 2018
What an invention!
125g unsalted butter, chopped
400g dark chocolate, chopped
155g (3/4 cup) caster sugar
75g (1/2 cup) plain flour, sifted
1/4 teaspoon mixed spice
3/4 teaspoon ground cinnamon
125g cream cheese, at room temperature
11/2 tablespoons icing sugar
2 tsp Greek-style yoghurt
150g tub Dr Oetker Easy Choc White melted chocolate
Preheat oven to 180C/160C fan forced. Grease 9 holes of an 80ml (1/3 cup) muffin pan. Line the bases with baking paper.
Place the butter and 200g chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted. Stir in the sugar until well combined. Add the eggs, 1 at a time, beating well after each addition.
Stir in flour, mixed spice and 1/2 tsp cinnamon. Spoon mixture into prepared holes. Bake for 20-22 minutes or until a skewer inserted comes out with moist crumbs clinging. Set aside to cool.
Beat cream cheese, icing sugar and remaining cinnamon in a bowl until smooth. Stir in yoghurt.
Use a small sharp knife to cut out a shallow indent in the top of each brownie. Discard. Spoon cream cheese mixture into indents, smoothing the top. Place in the fridge for 30 minutes to set.
Microwave remaining chocolate on High, stirring every 30 seconds, until melted. Dip tops of brownies in chocolate. Set aside on a wire rack for 15 minutes.
Heat the Easy Choc following packet directions until melted. Cool slightly. Spoon into a saleable plastic bag and snip off the corner. Squeeze onto the brownies to form crosses. Store the brownies in an airtight container in the fridge for up to 3 days.