• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About Me
    • Cookie & Privacy Statement
    • As Seen…
    • Blog Links
  • Reviews
  • Giveaways
  • We Should Cocoa
  • Tin and Thyme
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
Tin and Thyme Logo 2020

Tin and Thyme

Vegetarian food blog showing you how to create simple delicious and nutritious whole food recipes of all types.

  • Baking
    • Biscuits
    • Bread & Buns
    • Brownies & Blondies
    • Bundt
    • Layer Cakes
    • Cupcakes
    • Large Cakes
    • Loaf Cakes
    • No Bake
    • Pancakes & Waffles
    • Small Cakes
    • Tarts, Pies & Pastries
    • Traybakes
    • Vegetable Cakes
  • meal
    • Breakfast
    • Lunch
    • Dinner Recipes
    • Sides
    • Snacks & Starters
    • Dessert
    • Pudding
  • Recipe Type
    • Bowl Food
    • Curry
    • Chocolates
    • Dips & Spreads
    • Drinks
    • Ice Cream
    • Leftovers
    • Pasta
    • Preserves
    • Salads
    • Sandwiches & Burgers
    • Sauces
    • Savoury Chocolate
    • Soup
    • Gifts
  • Seasonal
    • Spring
    • Summer
    • Autumn
    • Winter
    • Easter
    • Christmas
  • Blender
    • Froothie Evolve Blender
    • 9200A Blender
    • G2.3 Blender
    • Nutri Force
    • Vacuum Blender
    • HealthyFry
    • P200 Dehydrator
    • Pressure-Cook
    • ThermoCook
  • Vegan
Home » Baking Recipes » Cake » Brownies & Blondies » Easter Brownies: Simnel Brownies By Any Other Name

Easter Brownies: Simnel Brownies By Any Other Name

8th April 2012 by Choclette Filed Under: Brownies & Blondies, Easter

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail
Jump to Recipe

Quick to make and so delicious to eat. These simnel Easter brownies are rich, fudgy and decadent. And if you like marzipan, there’s a bonus chunk of it in every mouthful.

A glass plate full of Easter simnel brownies.

Now what do you do with 100g of delicious homemade marzipan left over from making your simnel cake? Well, brownies of course – specifically Easter brownies.

I’d had a look at Paul A Young’s simnel brownies, but although I really must try that recipe at some point in my life, I didn’t feel now was it. Possibly the best brownies I’ve yet made are those from Pam Corbin’s most excellent of books Cake: River Cottage handbook no 8.

I still haven’t managed to post the recipe for them, so I’m posting this adapted second version first.

Easter Brownies

As you can see, I adapted the recipe to make Easter brownies. It’s that time of year.

Apart from adding marzipan and spices to the mix, I used my favourite baking flour, wholemeal spelt flour. I also changed up the chocolate.

As is often the case when I’m baking, I used the occasion to have a bit of a clear out. I had some cranberry dark chocolate left over from Christmas, so I used that instead of plain chocolate. I made up the rest with some extra dark 85% cocoa solids. If I’d not had the cranberry chocolate, I might have been tempted to add some raisins to these Easter brownies.

Simnel Easter Brownies

These took pride of place at our Easter tea – along with the simnel cake, naturally. Really there’s not a great deal to say except mmmmmmm!! Everyone loved them and I will most certainly be making these Easter brownies again. AND they are so quick to make, you still have plenty of time to whip some up for Easter tea.

I hope you all have a very Happy Easter and don’t forget to enjoy your chocolate. Oh! And these gorgeous bakes.

Other Easter Bakes You Might Like

  • Almond Easter thumbprint cookies
  • Amaretto Easter cupcakes with crystallised flowers
  • Creme egg buns
  • Hot cross bun pancakes
  • Hot cross buns
  • Nettle, lemon & white chocolate cupcakes
  • Simnel mincemeat Easter cake with chocolate truffle apostles
  • Spicy chocolate & orange Easter bundt cake

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these simnel Easter brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter.

If you’d like more brownie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Simnel Easter Brownies. PIN IT.

Simnel Easter Brownies

Easter Brownies – The Recipe

A glass plate full of Easter simnel brownies.
Print Pin
5 from 2 votes

Easter Brownies

Quick to make and so delicious to eat. These brownies are rich, fudgy and decadent. And if you like marzipan, there’s a bonus chunk of it in every mouthful.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Afternoon Tea
Cuisine: British
Keyword: brownies, chocolate, Easter, marzipan
Servings: 16 brownies
Calories: 284kcal
Author: Choclette @ Tin and Thyme

Ingredients

  • 185 g dark chocolate
  • 185 g unsalted butter
  • 3 large eggs (I used duck eggs)
  • 275 g sugar (I used 175g vanilla golden caster & 100g dark molasses sugar)
  • 85 g wholemeal spelt flour
  • 40 g cocoa powder
  • 1 tsp cinnamon
  • good grating of nutmeg
  • 100 g of marzipan – cut into small cubes
Metric – US Customary

Instructions

  • Melt the chocolate and butter in a saucepan over a low heat then leave to cool slightly.
  • Whisk the eggs and sugar together using an electric whisk for a good 5 minutes until the mixture is thick and doubled in volume.
  • Fold the chocolate into the eggs.
  • Sift in the flour, cocoa powder, cinnamon and grate in some nutmeg.
  • Fold it all in together as carefully as possible.
  • Gently stir in the marzipan.
  • Spoon into a 23 cm (9") sq silicone cake mould or lined tin and bake for 30 minutes at 180℃ (350℉, Gas 4).
  • Leave to cool overnight.
  • Remove from the mould, cut into 16 squares and press a mini chocolate egg onto the top of each one.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition

Calories: 284kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 18mg | Potassium: 171mg | Fiber: 3g | Sugar: 23g | Vitamin A: 338IU | Calcium: 26mg | Iron: 2mg
Tried this recipe?Please take a photo and mention @choclette8 or tag #tinandthyme on Instagram, Twitter or Facebook.

Sharing

Every month Kate of What Kate Baked and Karen of Lavender and Lovage take turns hosting a tea time treats event where it’s usually very hard to resist virtual overindulgence. I’m submitting these Easter simnel brownies to the massive Easter party hosted this month by Kate.

Simnel Easter Brownies
Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

40 Comments Tagged With: cinnamon, cocoa, dark chocolate, marzipan, nutmeg

Previous Post: « Simnel Cake with Homemade Marzipan
Next Post: Chocolate Polenta Cake: Rich Dark and Sophisticated »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. blankKaren S Booth says

    12th April 2012 at 3:59 pm

    What a REALLY inventive way of using up the rest of the home made marzipan….this is a brilliant entry into TTT thanks Choclette and it’s great to see that are using duck eggs too! 🙂

    Reply
    • blankChoclette says

      16th April 2012 at 2:00 pm

      Thanks Karen. Re duck eggs, see above comment.

      Reply
  2. blankKit @ i-lostinausten says

    10th April 2012 at 6:28 pm

    What a great idea & amazing recipe !! Very interesting adding duck eggs! Never tried before & these brownies look tempting!! YUM! 🙂

    Reply
    • blankChoclette says

      16th April 2012 at 1:59 pm

      Thank you Kit. I always try and use duck eggs for baking if I can get them as they generally give a better result. But I can’t always get them.

      Reply
  3. blankthelittleloaf says

    10th April 2012 at 12:34 pm

    I love the idea of adding a little Easter spice to brownies. A few years ago I wouldn’t have wanted to contaminate the taste of pure chocolate, but as my palate matures I’m getting more and more keen on mixing it up a little.

    Reply
    • blankChoclette says

      16th April 2012 at 1:57 pm

      Ah, now maybe there’s something to be said for keeping things simple and not contaminating the taste of pure chocolate – a good brownie doesn’t really need anything more, but it is fun to experiment.

      Reply
  4. blankNic says

    10th April 2012 at 11:22 am

    So glad to see that you found a way to use up the left-over marzipan. Great ideas as always. Hope you had a lovely Easter.

    Reply
    • blankChoclette says

      15th April 2012 at 7:10 pm

      Nic, thank you. Hope you had a lovely Easter too. I could quite happily have eaten the left-over marzipan all by itself, but managed to resist. I resisted and then indulged in these brownies instead 😀

      Reply
  5. blankKatie says

    10th April 2012 at 6:11 am

    Sound fabulous and like the sound of whisking the eggs. Very much like a choc truffle cake. Love the marzipan addition! Happy Easter

    Reply
    • blankChoclette says

      15th April 2012 at 7:08 pm

      Katie, I still haven’t made a truffle cake and I really must try one. Thanks for the Easter wishes and hope you had a good one.

      Reply
  6. blankChele says

    9th April 2012 at 6:34 am

    Decadent brownies for |Easter go hand in hand really. They look like they turned out a treat.

    Reply
    • blankChoclette says

      15th April 2012 at 7:07 pm

      Ha ha Chele, you are so right and they made up for the lack of Easter eggs 😉

      Reply
  7. blankJohanna GGG says

    9th April 2012 at 2:18 am

    marzipan and molasses in a brownie sounds delish – just what is needed at easter – got to go and take a small finger out of a choc chip muesli slice

    Reply
    • blankChoclette says

      15th April 2012 at 7:06 pm

      Now you’re just trying to make me feel over indulgent, your muesli slice sounds like the sort of thing I ought to be eating instead of brownies.

      Reply
  8. blankHazel - Chicken in a Cherry Sauce says

    8th April 2012 at 10:34 pm

    Mmmm I love the idea of nutmeg and cinnamon in these brownies with the marzipan. Definitely a flavour combo that I haven’t tried before but sounds wonderful! Happy Easter Tea Time!

    Reply
    • blankChoclette says

      15th April 2012 at 7:05 pm

      Thanks Hazel. They worked really well as a flavour with the marzipan, slightly unusual but quite delicious.

      Reply
  9. blankSarah-Jane - SiliconeMoulds.com says

    8th April 2012 at 10:21 pm

    Your brownies look really nice and squidgy. Yum…. – but the marzipan thing is a no for me too. Strangely, I adore almonds but hate marzipan. How can that be ?

    Look out for the front cover recipe on Good Food magazine ( the new one ). I made an adapted version of that on Friday and it is very good too.

    Reply
    • blankChoclette says

      13th April 2012 at 12:27 pm

      Now that is just being pig-headed surely! Will look out for GFM, thank you. There are always so many good things to make – luckily!

      Reply
  10. blankfiona maclean says

    8th April 2012 at 7:05 pm

    No No NO….STOP posting pictures that make me want more chocolate!

    Reply
    • blankChoclette says

      13th April 2012 at 12:24 pm

      Ha ha Fiona – I’m not known as a wicked temptress for nothing 😉

      Reply
  11. blankBaking Addict says

    8th April 2012 at 7:01 pm

    Brownies are one of my favourite but not marzipan as you know! Did the wholemeal spelt flour add to the texture or taste? I’ve never tried brownies with different flours before. I’ve definitely over indulged in chocolate including my favourite Green&Black butterscotch egg. Happy Easter! x

    Reply
    • blankChoclette says

      12th April 2012 at 7:40 pm

      Spelt adds to the texture rather than taste – it’s hard to taste anything that subtle in a brownie, but if I add spelt I can kid myself I’m getting some good out of them 😉 Glad you got plenty of chocolate over Easter. Thanks for the good wishes.

      Reply
  12. blankA Trifle Rushed says

    8th April 2012 at 5:45 pm

    You must be the best chocolate baker in the world. I’m tempted to swap my holiday home in Brittany for one in Cornwall, so I could pop round for any leftovers! If you move to Richmond please let me know! 🙂 happy Easter. Jude x

    Reply
    • blankChoclette says

      12th April 2012 at 1:52 pm

      He he Jude, wouldn’t I just love to be the best chocolate baker in the world! And it would be lovely to have your pop round for a slice or two of something – it wouldn’t have to be leftovers honestly 😉 Hope you’re having a great time in Brittany & thanks for the Easter wishes.

      Reply
  13. blankCaroline says

    8th April 2012 at 2:17 pm

    Ooh, yum. I’ll have to fish out my copy of the book and have another look at these – they look great with the added marzipan too.

    Reply
    • blankChoclette says

      12th April 2012 at 12:01 pm

      See what you think Caroline. I always find it difficult to figure out which is the best because they are no all laid out before me to try at the same time, but I’ve found Pam’s to be some of the best. Now, I wouldn’t have thought marzipan was your thing?

      Reply
  14. blankMozart's Girl says

    8th April 2012 at 12:42 pm

    Yum! Even I…who can barely look a brownie in the eye (!) after baking so many every week…think these look delish! save me a crusty corner! Happy Easter xoxo Rachel

    Reply
    • blankChoclette says

      12th April 2012 at 10:57 am

      Ha ha, I can imagine the best way to wean oneself from chocolate and other sweet stuff is to bake it all day long – does it really work I wonder? Can do better than a crusty corner – a whole virtual slice is winging it’s way towards you. Hope you had a lovely Easter.

      Reply
  15. blankShaheen says

    8th April 2012 at 11:20 am

    What a way with marzipan, now pass me one over.

    Reply
    • blankChoclette says

      11th April 2012 at 6:16 pm

      Oh Shaheen, I think there might just be one left 😉

      Reply
  16. blankJavelin Warrior says

    8th April 2012 at 11:56 am

    Wow, duck eggs! I’m impressed b/c I don’t think I could even find duck eggs locally even if I wanted to… These brownies sound delicious…

    Reply
    • blankChoclette says

      11th April 2012 at 6:18 pm

      I do try and use duck eggs in my baking if I can JW, but they are seasonal so I make the most of them during the spring and summer.

      Reply
  17. blankmissflash says

    8th April 2012 at 10:52 am

    Looks beautiful and very appetising x

    Reply
    • blankChoclette says

      11th April 2012 at 5:57 pm

      Thank you, very kind.

      Reply
  18. blankHannah says

    8th April 2012 at 9:24 am

    I’m glad you found a use for your leftover marzipan! Adding it into brownies is an epic idea. Hope you have a great chocolatey Easter!

    Reply
    • blankChoclette says

      11th April 2012 at 5:56 pm

      Hannah, it was a great use for the marzipan, although I’d have been very happy to just demolish it straight! Think I had more cake than chocolate, but am hoping to make up for it soon 😉 Hope you had a lovely holiday.

      Reply
  19. blank[email protected] says

    8th April 2012 at 7:56 am

    I’m a huge, huge fan of marzipan…and to add them to Brownies?! Brilliant! Happy Easter Choclette!

    Reply
    • blankChoclette says

      11th April 2012 at 5:54 pm

      Thank you Kate – marzipan in brownies is just …. wonderful. Hope you had a great Easter.

      Reply
  20. blankDom at Belleau Kitchen says

    8th April 2012 at 7:33 am

    Oh good lord they look gooooood! I am so tempted to haul my lazy arse out of bed and go make these but …

    Reply
    • blankChoclette says

      11th April 2012 at 5:52 pm

      Dom, they were damn good and sure worth getting out of bed for 🙂

      Reply

Primary Sidebar

blankHello, welcome to Tin and Thyme. I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you’ll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat. Read More

Looking for something?

Connect with me

  • E-mail
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Find a recipe

Tin and Thyme

Footer

Foodies100 Index of UK Food Blogs
Very Good Recipes Badge
  • Cookie & Privacy Statement

Copyright Choclette @ Tin and Thyme © 2021 - All Rights Reserved