So here is my other recipe to help you use up any left over Easter eggs.
I fancied using up some white chocolate, as I prefer it in baking to eating it. I think that coconut really goes with white chocolate, so here is the recipe for coconut and white chocolate brownies.
200g sugar (150g caster, 50g brown sugar)
125g dark or milk chocolate
1 tbs golden syrup
1 tsp vanilla extract
1 tsp coconut extract (if you have it)
100g plain flour
35g cocoa powder
1/2 tsp baking powder
50g dessicated coconut
Left over white chocolate- as much as you have!
Preheat the oven to 180C
Line a brownie pan with baking paper
In a saucepan gently melt together the butter, sugar, dark/milk chocolate and syrup.
Leave to cool for a few minutes.
Beat the eggs together and add in the vanilla and coconut extract, then stir this into the melted chocolate mix- mix quickly to avoid the eggs scrambling. Then stir in the cocoa powder, flour, baking powder and dessicated coconut.
Pour into the brownie pan, and sprinkle with pieces of white chocolate.
Bake for 20-25 minutes until there is just a slight wobble left to the brownie.
Leave to cool in the pan for a few minutes before putting on a wire rack to cool.
If you have more white chocolate left, melt this and pipe over the top.
It is much easier to slice once it is completely cool.
Using up Easter eggs
The brownie with the white chocolate sprinkled over it ready for baking in the oven.
With the white chocolate piped over
All ready to enjoy!