We all know Mr Easter Bunny is a big fan of chocolate, so no meal would be complete without a little something to
tickle his sweet buck tooth and these are are just the cutest little flutter butterfly squares ever.
I've flavoured mine with a little coffee, but feel free to add a little mint extract instead for a perfect after
dinner treat.
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- Butterfly Brownies
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- 175 grams / 6 oz of butter
- 175 grams of quality dark chocolate, I used Whittakers bittersweet
- 1 teaspoon of vanilla essence
- 2 tablespoons of instant coffee powder (optional)
- 3 eggs
- ¾ cup of white sugar
- 1¼ cups of flour
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- 30ml of cream
- 50 grams of extra chocolate, chopped
- ¼ cup of sliced almonds
- Preheat the oven to 180°C (356°F)
- Grease and line a sponge roll, brownie pan or oblong baking dish.
- Using a double boiler or microwave, melt the chocolate, melt the butter separately to avoid burning the chocolate.
- In a large bowl mix together the melted butter, chocolate, vanilla and coffee powder.
- Set the mixture aside until it is lukewarm. and whisk the eggs and sugar into the mixture.
- Sift in the flour and fold gently until the mixture is just combined.
- Pour into the greased dish and bake for 20 to 25 minutes until the brownie is cooked around the edges, but still
soft in the middle.
- Cool and cut into 16 squares.
- Warm the cream in a saucepan or microwave but be careful not to scald.
- Add the still warm cream to the chopped chocolate and mix together until evenly combined.
- Beat the mixture until the ganache is smooth and glossy, leave to cool and thicken to room temperature.
- Pipe or drizzle butterfly bodies on to each brownie square and position 4 sliced almonds to form it wings.
- Leave to set before serving.
- Sprinkle with icing sugar if desired.
- Makes 16
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