What did you guys do over the long weekend? I’m so over visiting family, friends and relatives during this time of the year –it’s either you come back severely broke or tired.
The weeks leading to the Easter weekend were hectic, I took advantage of the long weekend to unwind, reflect and go on a digital detox…well, sort of. You can’t blame a sister for trying.
I found myself watching cartoons with my two-year-old niece. Yup! Y0u name them Sofia the first, Goldie & Bear and my favourite – The Lion Guard. In-between all of that I found some time to bake chocolate brownies. My niece calls them cakes. 🙂 Rich, dense and ultra yummy is what they are. We enjoyed them with milk.
Makes about 20
150g butter or baking margarine
100g caster sugar
100g treacle sugar
100g milk chocolate
300g self-raising flour
45ml cocoa powder
- Preheat oven to 180°C.
- In a saucepan, add butter, sugar and chocolate. Heat at a low temperature stirring gently until the butter has melted.
- Remove from the heat and add flour and cocoa. Whisk in the eggs one at a time until batter is blended and smooth.
- Transfer batter into a lined / sprayed rectangular baking tin. Bake for 30 minutes. Allow to cool still in the tin for about 30 minutes. Insert speckled mini Easter eggs into the brownie surface and cut into squares.