Hot cross bun brownies

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

1. 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.
2. 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. 
3. 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.
4. Heat the oven to 180C. Pour the brownie mix into the tin and stand for 15 minutes to soak into the buns. 
5. Bake for 35-40 minutes until set, but still wobbly in the middle.
6. Allow to cool and chill overnight. The next day, turn out, remove the baking paper and slice into squares to serve.