The Other Half is currently having a bit of a love affair. Thankfully not with another woman, but with Guylian chocolates.
Apparently despite eating them throughout his childhood, he’d forgotten just how delicious that they really are. So with that in mind today he is not only getting a Guylian Easter egg but I also thought I’d treat him to some Guylian chocolate brownies.
If you fancy giving them a go for yourself here is the recipe:
- 6 oz dark chocolate
- 9 Guylian chocolate shells
- 4 oz butter
- 8 oz caster sugar
- 2 large eggs
- A couple of drops of vanilla essence
- 5 oz plain flour
- Preheat oven to 180 degrees Celsius.
- Break 6 oz of dark chocolate into small chunks and melt with 4 oz butter.
- Once melted stir in 8oz of caster sugar evenly.
- Beat two large eggs and stir into the mixture alongside a couple of drops of vanilla essence.
- Stir in 5 oz of plain flour (no need to sieve).
- Place the mixture into a square cake tin and spread out evenly.
- Lightly press the nine Guylian chocolates evenly into the top of the batter.
- Bake in the oven for approximately 20 minutes depending on how gooey you like your brownies.
- Leave to cool slightly before piping white chocolate in zig zigs for decoration.
Top Tip: The inside of the Guylian chocolates doesn’t set for approximately twelve hours, well after the brownies are cool – so if you are looking for a way to wow guests with your culinary expertise these are a really easy way to serve a homemade melt in the middle pudding.