My sons will tell you, through gritted teeth, that I didn’t “do easter!” when they were little. Instead I let my mum buy the easter eggs and I got them socks, which they always needed and I thought was sensible and cost-saving.
However, they still feel short-changed and I don’t get a Mother’s Day card as a result. (“We don’t do mother’s day!”).
My reasoning was … no one ever ate the easter eggs. After the initial “Wow – Minstrels!” nothing else happened and we always had a ton of chocolate rolling around the fridge for weeks afterwards.
With hindsight, and for the sake of your future Mother’s/Father’s day cards – it’s better to play along with the Easter schtick but use up the left-over chocolate in a useful, and delicious way. These are the world’s best fudgy and gooey brownies – as devised by Son 1.
Guaranteed to clear your easter eggs, your fridge and your conscience.
200g butter
200g chocolate
1 cup brown sugar
3 eggs
1 tsp of vanilla extract
75g plain flour
30g cocoa powder
Pinch of salt
180g of left-over easter eggs that’s clogging up the fridge, broken into chunks
Preheat oven to 180°C. Line a 20cm square baking tin with greaseproof paper.
Melt the butter and chocolate chips until smooth.
Add sugar, vanilla, eggs until smooth.
Add flour, cocoa and salt, you guessed it, until smooth.
Pour into baking tin. Push in the chunks of easter egg.
Bake for 25 mins for proper fudgey goo.
Cool for ten minutes.
Eat.
