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.
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.
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.
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 Easter brownies, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Simnel Easter Brownies. PIN IT.
Easter Brownies – The Recipe
- 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
- 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.
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.