HOT CROSS BUN BROWNIES (209 cals)

INGREDIENTS- 24 serves

• 180g dark chocolate, chopped

• 200g Nuttelex reduced fat

• 220g caster sugar

• 55g brown sugar

• 3 eggs

• 200g plain flour

• 35g self-raising flour

• 25g cocoa powder

• 95g white choc chips

• x2 Traditional Hot Cross Buns, torn

• 75g white choc melts, melted

DIRECTIONS

1. Preheat oven to 190°C. Grease a 20cm x 30cm pan and line base and sides with baking paper, allowing the sides to overhang.

2. Combine the dark chocolate and butter in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Remove from heat and stir in combined sugar. Set aside for 10 mins to cool. Stir in the eggs, combined sifted flour and the cocoa. Fold in the white choc chips.

3. Spread a little of the chocolate mixture over the base of the prepared pan. Top with bun pieces. Evenly spoon over remaining chocolate mixture and smooth the surface, lightly pressing down to flatten bun pieces slightly. Bake for 30-35 mins or until just firm to touch. Cool completely in the pan.

4. Cut brownie into squares. Spoon melted white chocolate into a sealable bag and snip off 1 corner. Pipe onto the squares to make crosses. Set aside for 30 mins or until firm.

Store them in a single layer in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

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CALS: 209 P: 2g, F: 4g, C: 3g (PER SERVE)