- 2 fresh hot cross buns
- 230 grams unsalted butter, plus extra for greasing
- 250 grams dark chocolate, roughly chopped
- 230 grams caster sugar
- 4 large free range eggs
- 150 grams plain flour, plus extra for dusting
- 20 x 30cm baking dish
Preheat the oven to 180°C bake.
Grease the baking dish with a little butter then sprinkle over two tablespoons of flour. Shake all around so the butter is coated lightly in flour, then tip out any excess. This ensures the brownie will not stick while cooking.
Cut each hot cross bun into 8 pieces and scatter evenly in the baking dish.
Melt the butter in a large saucepan on a low-medium heat.
Add the chocolate and whisk until melted and combined with the butter. Remove from the heat, stir in the sugar and set aside to cool for a few minutes.
Beat the eggs in a separate bowl, then add to the cooled chocolate mixture and whisk until combined.
Fold in the flour until fully incorporated then pour the mixture into the baking dish making sure to fill all the gaps in and around the chunks of hot cross bun.
Gently tap the baking dish a couple of times on the bench to pop any air bubbles and set it aside for 5 minutes to settle. Bake for 20-25 minutes until the brownie is cooked but still a little gooey.
Remove from the oven, leave to cool for an hour, then cut into squares and serve.