Triple choc Easter treat

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Everyone loves indulging in a little chocolate at Easter and these chocolate brownies will be sure to satisfy says Arlene from Carrickfergus Cookery School, Carrick YMCA.

They are delicious on their own with a mug of tea and also make a divine dessert when served warm with vanilla ice cream drizzled with chocolate sauce! Enjoy!

Triple chocolate brownies (serves: 20)

225g butter

200g Fairtrade dark chocolate

50g Fairtrade milk chocolate

4 eggs

325g Fairtrade golden caster sugar

2 teaspoons vanilla essence

150g plain flour

200g Fairtrade dark chocolate chopped

1. Preheat the oven to 180°C, 350°F, gas mark 4.

2. Line a cake tin approximately 20cm square and 6cm deep, with greaseproof paper.

Melt the butter, dark and milk chocolate together in a large bowl and allow to cool slightly.

3. In a separate bowl, beat together the eggs, sugar and vanilla essence.

When thechocolate has cooled, whisk in the egg mixture then fold in the flour and chopped dark chocolate.

4. Pour the mixture into the prepared tin and bake in the preheated oven for approximately 25 - 30 minutes until the top is crisp and pale and the centre is almost set. Allow to cool in the tin then cut into 20 squares.

Delicious served warm with vanilla ice cream and chocolate sauce.

COOKS TIP: Try adding 1 teasp ground cinnamon with the flour for extra spice!

Chocolate sauce: Put 300g chopped dark chocolate into a large bowl.

Bring 200ml whole milk, 100ml cream and 25g sugar to the boil, then remove from heat and pour over the chocolate.

Leave to stand for 2 mins, then whisk until the chocolate is melted.