Recipe Hot cross brownies : Easy, Special and Delicious

Recipe Hot cross brownies : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Hot cross brownies. This Recipe Hot cross brownies : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Hot cross brownies was necessary 1h 05m, cook 25m and serving 9. Attention: allergies . Without having to wait long, let's just check the Recipe Hot cross brownies

With a white choc cross and a hint of spice, our Easter brownies are all things nice.

11 Ingredients

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  125g unsalted butter, chopped
  
  
  


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  400g dark chocolate, chopped
  
  
  


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  155g (3/4 cup) caster sugar
  
  
  


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  3 eggs
  
  
  


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  75g (1/2 cup) plain flour, sifted
  
  
  


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  1/4 tsp mixed spice
  
  
  


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  3/4 tsp ground cinnamon
  
  
  


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  125g cream cheese, at room temperature
  
  
  


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  1 1/2 tbsp icing sugar
  
  
  


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  2 teaspooons Greek-style yoghurt
  
  
  


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  150g tub Dr Oetker Easy Choc White melted chocolate
  
  
  


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  Select all ingredients
  
  
  

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Grease 9 holes of an 80ml (1/3 cup) muffin pan. Line the bases with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Place the butter and 200g chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted. Stir in the sugar until well combined. Add the eggs, 1 at a time, beating well after each addition.
  
  
  


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  Step 3
  
  
  
  
  Stir in flour, mixed spice and 1/2 tsp cinnamon. Spoon mixture into prepared holes. Bake for 20-22 minutes or until a skewer inserted comes out with moist crumbs clinging. Set aside to cool.
  
  
  


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  Step 4
  
  
  
  
  Beat cream cheese, icing sugar and remaining cinnamon in a bowl until smooth. Stir in yoghurt.
  
  
  


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  Step 5
  
  
  
  
  Use a small sharp knife to cut out a shallow indent in the top of each brownie. Discard. Spoon cream cheese mixture into indents, smoothing the top. Place in the fridge for 30 minutes to set.
  
  
  


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  Step 6
  
  
  
  
  Microwave remaining chocolate on High, stirring every 30 seconds, until melted. Dip tops of brownies in chocolate. Set aside on a wire rack for 15 minutes.
  
  
  


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  Step 7
  
  
  
  
  Heat the Easy Choc following packet directions until melted. Cool slightly. Spoon into a sealable plastic bag and snip off the corner. Squeeze onto the brownies to form crosses. Store the brownies in an airtight container in the fridge for up to 3 days.
  
  
  

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