Easter egg brownies
You will need
100g good quality dark chocolate, chopped
115g unsalted butter
3 medium eggs
5 tbsp Splenda granulated sweetener
25g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
125g milk chocolate, chopped
Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 12-section bun tray with paper cases.
Put the dark chocolate and butter in a heat-proof bowl and place over a saucepan of barely simmering water. Stir frequently until the chocolate and butter have melted. Alternatively, melt in the microwave and stir together.
Crack the eggs into a bowl and gradually whisk in the sweetener until combined, then whisk in the melted chocolate mixture. Sift the flour, cocoa powder and baking powder into the bowl. Add the chopped milk chocolate and stir the ingredients together until just combined.
Divide mixture between the paper cases and bake for about 8 minutes or until just firm. Like all chocolate brownie mixtures, they need very little cooking or they’ll lose their moist texture.
Transfer to a wire rack to cool.
To decorate the brownies, shave 100g of the milk chocolate into small curls using a potato peeler. If the chocolate breaks off in brittle shards, pop it in the microwave for a few seconds and try again.
Melt the remaining milk chocolate and spread over the brownies. Top with the chocolate curls and the chocolate mini eggs.
For more Splenda recipes please visit www.splenda.co.uk
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