EASTER FEAST

Enjoy the holiday with a seasonal spread

- 

INGREDIENTS

140g unsalted butter

200g 70% dark chocolate

225g caster sugar

1 pinch sea salt

3 large eggs, 2 whole plus 1 yolk, beaten

90g plain flour

1 Curly Wurly

30g chocolate buttons

12 chocolate fingers

2 Crunchie bars

White chocolate shavings

Bag of chocolate

mini eggs

METHOD

■ Preheat oven to 180°C/160°C fan/gas mark 4 and line a 20cm x 20cm tin with baking paper.

■ Put the butter and dark chocolate into a large mixing bowl and place over a pan of just-simmering water to melt. Don't let the bottom of the bowl touch the water or the chocolate might burn. Once melted, immediately remove from the heat and stir gently to combine.

■ Add the sugar and salt and stir with a balloon whisk. Add the beaten eggs and whisk again.

■ Sieve the flour over the chocolate mixture and gently use the balloon whisk to combine, but don't overwork it.

■ Transfer the mixture to the tin, then bake for 25 minutes. While the brownie is cooking, prep the chocolate for decoration, cutting chocolate bars into chunks or breaking them up into pieces.