CHOCOLATE CREME EGG BROWNIES

Looking for an easy Easter dessert recipe? Ben from Sorted will show you how he made this super easy Chocolate Creme Egg Brownies. We think these brownies might make you the talk of the party!

Chocolate Creme Egg Brownies
Makes 12 servings

You’ll need: One 12-Cup Regular Muffin/Cupcake Pan or 12-Cup Square Muffin/Cupcake Pan.

150 g dark chocolate
100 g butter
200 g soft brown sugar
2 eggs
75 g Self-Rising Flour (see note)
40 g cocoa
6 Creme Eggs
1 portion icing sugar to decorate

*** For directions please watch the step-by-step video.

Note: Don’t self-rising flour? Make your own self-rising flour! Self-rising flour is just all-purpose flour with added baking powder and salt. To make your own, mix 1 cup of all-purpose flour with 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Tah-dah! Now you have you self-rising flour!

Want more Easter dessert recipes? Try these…

Key Lime Pie with Chocolate-Almond Crust
Key Lime Pie with Chocolate-Almond Crust
Peach Cordial Mini Bundt Cakes
Peach Cordial Mini Bundt Cakes
Vegan cherry & almond brownies
Vegan cherry & almond brownies

DARK CHOCOLATE WALNUT DATE BARS

No time to bake? Here’s a healthy way to satisfy your sweet tooth with a no-bake recipe for Dark Chocolate Walnut Date Bars. This no-bake, vegan, gluten-free decadent dessert has a lot going for it. Watch and learn how to make this no-bake layered dark chocolate with a crunchy-chewy mixture of walnuts, dates, and peanut butter finished with more nuts and flaky salt!

Dark Chocolate-Walnut Date Bar
Serves 8

You’ll need: One 9-by-5-inch loaf pan

1 Tablespoon raw unrefined coconut oil, plus more for brushing pan
1 3/4 cups walnut pieces
2 cups chopped dates
1/4 cup natural peanut butter
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
4 ounces semisweet chocolate
Flaky sea salt

*** For directions please watch the video.

Want more no-bake recipes? Try these…

Hazelnut Puppy Chow recipe
Hazelnut Puppy Chow
Coconut-Chocolate Patties
Coconut-Chocolate Patties
Buckeyes
Buckeyes

BLACK FOREST GATEAU

“In Germany, you can’t become a master pâtissier until you can make a Black Forest gâteau correctly. For me, it’s all about the chocolate, cherries and the kirsch.”

Paul Hollywood Black Forest Gateau recipe

Black Forest Gateau
Serves 12

For the sponge
200 g (7 oz) unsalted butter, softened, plus extra for greasing
200 g (7 oz) caster sugar
6 large eggs, separated
130 g (4½ oz) self-raising flour
70 g (2½ oz) cocoa powder
3 Tablespoons milk

For the filling and topping
3 Tablespoons kirsch
4 Tablespoons cherry jam
900 ml (32 fl oz) double cream, whipped
400 g (14 oz) tin pitted black cherries, drained and halved

To decorate
60 g (2¼ oz) dark chocolate (60% to 70%)
A handful of fresh cherries

Heat your oven to 180°C/fan 160°C/gas 4. Grease a 23-cm springform cake tin and line the base with parchment. Beat the butter and sugar together in a large bowl, using an electric whisk, until the mixture is pale and fluffy. Beat in the egg yolks one at a time.

Sift the flour and cocoa powder together into another bowl, then fold into the whisked mixture. Finally, fold in the milk. In a clean bowl, whisk the egg whites to soft peaks. Gradually fold into the chocolate mixture until fully mixed. Pour this into the prepared tin and gently level the surface. Bake for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.

Leave the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely. To assemble, carefully cut the cake horizontally into three even layers (see tip below). Place one sponge on your serving plate and sprinkle evenly with 1½ tablespoons kirsch. Spread half of the cherry jam over the sponge then apply a layer of whipped cream on top, and spread it out with a palette knife.

Scatter over half of the cherries. Place another sponge on top, sprinkle with the rest of the kirsch, then repeat the jam, cream and cherry layers. Place the last sponge on top. Load a palette knife with cream and spread it all over, covering the entire cake in a thin layer of cream. Press finely grated chocolate around the sides and top. Pipe rosettes of cream around the edge and sit whole cherries on them.

Excerpt from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood (Bloomsbury, 2017).