Hot cross buns are arguably the best part of the Easter season. Given their popularity, hot cross bun recipes are a dime a dozen (or are they “one a penny, two a penny”?), so here’s a fresh twist on the traditional favourite with hot cross bun brownies. This is a great way to use up any hot cross buns that may have gone stale – if they stay around long enough for that to happen! Otherwise fresh will work fine too.
Ingredients
- 175g salted butter
- 80g golden syrup
- 280g golden caster sugar
- 1 tbsp ground cinnamon
- 1 tbsp freshly grated nutmeg
- 320g dark chocolate (70% cocoa), chopped into small pieces
- 4 medium free-range eggs, beaten
- 70g plain flour
- 2-3 hot cross buns, split, toasted and cooled
Method
- Place the butter and syrup in a large saucepan and melt over a high heat. Add sugar and spices, then simmer for 3-4 minutes or until sugar is dissolved.
- Take off the heat, add the chocolate and mix with a wooden spoon. Add the beaten egg and mix in until smooth. Add the flour and whisk until combined.
- Line a 20cm square tin with baking paper. Break the toasted hot cross buns into approximately 2cm square pieces and scatter them into the tin.
- Heat the oven to 180C. Pour the brownie mix into the tin and stand for 15 minutes to soak into the buns.
- Bake for 35-40 minutes until set, but still wobbly in the middle.
- Allow to cool and chill overnight. The next day, turn out, remove the baking paper and slice into squares to serve.