Easter brownies

So easter is happening this year too, even if it's a different one. Some things still stay the same though and my mums bakery opening is one of them. All of last week was spent in the kitchen trying out recipes for this weekends opening. These colourful easter brownies were definitely a winner and are the result of lemoncurd leftovers and me making way to much merengue. BUT it turned out to be a great combination - gooey yet crunchy brownies topped with smooth merengue and fresh lemoncurd.

Recipe for 8 pieces: (I did a tripple recipe)

150 g butter

165 g eggs (3)

270 g caster sugar

115 g plain flour

40 g cacao

10 g vanilla extract

3 g salt

Lemon curd recipe HERE

Merengue recipe HERE

How to:

1. Turn your oven on to 160 ° C

2. Melt the butter and let it cool

3. Whisk the sugar and eggs together and combine the dry ingrediens in a separate bowl

4. Pour the melted butter into the egg mixture and fold in the dry ingrediens

5. Pour the batter in to a greased tin and let it bake in the oven for 15-18 minutes. It is ready when the sides of the cake are set but the middle still seams gooey.

Definitely brownies worth trying!