Have you ever heard of ‘leftover chocolate’? Yes, contrary to popular belief, it does exist and I’m sure that you may have some left in a store cupboard somewhere including some Easter eggs. This recipe is one way to use up chocolate and make a once in a while treat to share. You could also use cooking chocolate for the brownies.
Makes 16 pieces
175g vegan margarine or butter, plus extra for greasing
200g dark, milk or plain chocolate, broken into pieces
200g light soft brown sugar
2 medium eggs
1 tsp vanilla extract (optional)
1/4 tsp ground cinnamon
100g plain flour
25g cocoa powder
Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm (8 inch) baking tin and line with nonstick baking paper.
Set aside 50g of the chopped chocolate. Slowly melt the remaining 150g of the chocolate and margarine or butter in a small heat proof bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
Put the sugar, eggs and vanilla, if using, in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture and blend/ Then add the cinnamon, flour and to sift in and cocoa, then you can add the remaining chocolate and mix well.
Pour the mixture into the prepared tin and bake for 20-25 mins, until a thin crust forms on the surface.
Remove from the oven and leave to cool in the tin for 30 minutes, before transferring to a wire rack to cool completely. Cut into 16 squares. Enjoy cold from the fridge, at room temperature of warmed in the microwave for 10 seconds.
To freeze the brownies, wrap tightly in foil and eat within 2 months. Defrost for 1 hour at room temperature.