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easter 2010

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.

  • Butterfly Brownies
  • 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
  • 30ml of cream
  • 50 grams of extra chocolate, chopped
  • ¼ cup of sliced almonds
  1. Preheat the oven to 180°C (356°F)
  2. Grease and line a sponge roll, brownie pan or oblong baking dish.
  3. Using a double boiler or microwave, melt the chocolate, melt the butter separately to avoid burning the chocolate.
  4. In a large bowl mix together the melted butter, chocolate, vanilla and coffee powder.
  5. Set the mixture aside until it is lukewarm. and whisk the eggs and sugar into the mixture.
  6. Sift in the flour and fold gently until the mixture is just combined.
  7. 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.
  8. Cool and cut into 16 squares.
  9. Warm the cream in a saucepan or microwave but be careful not to scald.
  10. Add the still warm cream to the chopped chocolate and mix together until evenly combined.
  11. Beat the mixture until the ganache is smooth and glossy, leave to cool and thicken to room temperature.
  12. Pipe or drizzle butterfly bodies on to each brownie square and position 4 sliced almonds to form it wings.
  13. Leave to set before serving.
  14. Sprinkle with icing sugar if desired.
  15. Makes 16

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