When I first moved in with my boyfriend, the only thing his mum said we had to buy ourselves was treats which we agreed.
Well recently we were arranging our treat boxes out and I came across a treat tin that a friend had brought me. When I opened up the tin I found some left over chocolates from a heroes box and a big galaxy bar that we had obviously been given.
I’m trying to eat a bit healthier so didn’t want to eat all this chocolate I had just found so took it down to put with my baking bits and when I went to put it in the box I realised I had lots of leftover chocolate from other recipes.
It got me thinking what should I do with all this chocolate I have and I thought well I could do chocolate cupcakes and add the small chocolates to the top but then I decided I would make brownies instead.
The left-over chocolate I used in these brownies was mini diam bars, mini twix and mars, maltesers, curly wurly bits, white chocolate, mini galaxy and a strawberry creme from the quality street.
These brownies are super chocolately and one brownie hits the spot. I always struggle with brownies because they are either to runny and take forever to cook or they cook quicker than they should and then they burn.
These brownies are a good thing to make if you have left over chocolate because once the brownies are gone so is the chocolate.
These brownies can be made any time of the year especially around Christmas or Easter if you want to get rid of your chocolate quickly.
Left-over Chocolate Brownies
Ingredients
- 185 g unsalted butter
- 185 g best dark chocolate
- 85 g plain flour
- 40 g cocoa powder
- 50 g white chocolate
- 50 g milk chocolate
- 3 large eggs
- 275 g golden caster sugar
- Left-Over Chocolate
Instructions
- Pre-heat the oven to turn the oven on to 180C/ 160C fan/ gas 4. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl. Either over a bane marie or in the microwave until the butter and chocolate has melted completely.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop up the leftover chocolate into small chunks.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown.
- Add the flour and cocoa powder to the eggy mixture then fold gently until combined. Add any chocolate chunks you want in the brownies.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven and all the extra chocolate to the top of the brownies and then put it back in the oven for 5 minutes.
- Leave the whole thing in the tin until completely cold. Cut into squares.
