Delicious leftover chocolate brownie recipe + fun and interesting fact about why and chocolate and Easter eggs became Easter’s most popular treat!
One of my closest friend was born around Easter and, when we were little, used to call her birth month: a month of chocolate.
Indeed, the month after Easter, a little bit like to one after Valentine’s Day, is a month when chocolate seems to be endless, especially if, like me, you live in a house where you try and ration what the kids get, to avoid sugar fuelled meltdowns!
When we are tired of plain chocolate eggs and fancy a different type of chocolate treat, our favorite recipe to bake is chocolate brownies.
This is our go-to recipe for leftover chocolate brownies the whole family will love.
This post was first published in 2016 and has now been fully updated (feb. 2021)
- Sugar: 2.3 cups
- Chocolate (dark is best, but we're working with leftovers so we won't be too picky): 3 and 3/4 cups
- Butter: 1 cup
- Eggs: 2 whole eggs, whisked
- White flour: 1 cup (generous)
- Almonds (peeled and thinly sliced): 1/2 cup
Cut the butter into small cubes and the chocolate into small pieces.
Gather both into a large, suitable container and pop them in a microwave for about 30 seconds.
Take out the bowl, being careful as it may be hot, and use a wooden spoon to mix the semi-melted butter and chocolate and repeat the process until they are both fully melted and have formed a shiny, smooth paste.
Once ready, slowly add the whisked eggs, then the flour, the sugar and the almonds and slowly mix with a wooden spoon.
Keep mixing until the almonds are well spread across your paste.
Take an oven-proof dish (you need it about 8 inches / 20 cm large) and cover it with greaseproof paper: pour the brownie mixture in and put in 356F/180C hot over for about 30 minutes.
Do you prefer this recipe in grams? These are the measurements:
- Sugar: 220g
- Chocolate (dark is best, but we’re working with leftovers so we won’t be too picky): 120g
- Butter: 90g
- Eggs: 2 whole eggs, whisked
- White flour: 90g
- Almonds (peeled and thinly sliced) 50g
Pin this leftover chocolate brownie recipe for later!
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What can you dress your leftover brownies with?
Brownies are delicious on their own but I find they get even better if dressed with whipped cream or Italian pastry cream and raspberries.
The cream and berries make them a little moister and the berries also add just that right amount of acidity that complements chocolate and sugar in the best possible way.
Now, a few curiosities about the use of chocolate eggs at Easter!
Have you ever wonder why the tradition of chocolate eggs at Easter took hold? Why chocolate eggs at Easter
Growing up in Rome, I always celebrated easer with Easter Eggs, usually rather big ones that would come wrapped in bright colors such as hot pink, red, or blue (find traditional Rome Easter foods here)
When we moved to Ireland, we saw that chocolate eggs existed here too buy they were mostly smaller eggs, wither of the shape of real eggs or even smaller and in Germany we even saw painted eggs.
So our curiosity got piqued: why eggs at easter and actually, why chocolate? This is what we found!
The first part of the story: why eggs
The very first chapter of this story has nothing to do with sugar and cocoa but brings us back to the symbolic meaning that ancient civilisations attached to the humble chicken (or duck) egg.
Egyptian and Hindu documents show that from very many centuries before Christ, the egg was regarded as a strong symbol of fertility and rebirth.
The egg in its oval perfection gives birth to new beginnings and new life emerges perfect and fully formed from its mysterious container.
Christianity adopted this very same symbolism and attached it to its most powerful moment: the discovery of Jesus’ resurrection.
In Christian iconography, the egg became the symbol of Jesus’ tomb and the cracking of its shell the re-enactment of his breaking free from death, marking the beginning of a new era of salvation for humanity.
Theological symbols often enter popular costumes, sometimes losing and sometimes retaining their original meaning, and the eggs at Easter followed exactly this fate.
In medieval times, eggs were among the food prohibited during Lent and so, when Easter came, to be able to feast on proteins again was a reason for celebration in itself.
Eggs would, therefore, be given as an Easter present to signify abundance and prosperity and often kids would decorate them to make the gift even more festive.
It is in this spirit that the eggs were also at the centre of medieval Easter egg rolling competitions.
Kids would race to roll their eggs down a hill and the cracking of their colorful shell would bring together the festive pagan and the symbolic Christian traditions of rebirth.
Over time, the tradition of gifting eggs evolved and in the Nineteen century the upper class decided to break away from gifting actual eggs and started commissioning the creation of precious ones, often made of gold or precious metals and gems.
Probably the most famous of such eggs are the ones by Faberge’.
In 1883 Czar Alexander of Russia commissioned the goldsmith to craft a golden egg for his wife Empress Marie and the present was received with so much delight that Faberge found himself crafting golden eggs for Easter for the following 56 years!
And what about chocolate?
The story of Faberge brings us close to the time when chocolate finally enters the Easter tradition.
At the beginning of the Nineteenth-century, chocolate making reached a turning point: thanks to new techniques, what was originally a thick, brittle mixture turned into a soft paste that could be molded into almost any shape.
From that moment, there was no limit to what chocolate could do and chocolate eggs of all sorts started populating the tables of rich and poor.
It even became possible to shape chocolate into bunnies, incorporating in the Easter tradition one more symbol of spring.
I hope you enjoyed this leftover chocolate brownie recipe and you found the story of chocolate eggs at Easter fun. Happy baking!