If you’re looking for ways to use up leftover Easter chocolate then check out these Kib-infused brownies - they're a twist on the classic crowd-pleaser.
185g unsalted butter
3 sachets of cinnamon, cardamom, cloves Kib tea
185g of chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
Preheat your oven to 180°C and grease or line a 23x12cm tin. Make a bain-marie, place on a low heat, and gently melt the butter. Tear open the contents of each tea sachet into the melted butter, and add in the chocolate. Stir until well combined and leave to cool.
Sift the flour and cocoa powder into a large bowl. In another separate bowl, whisk together the eggs and the golden caster sugar to form an eggy mousse. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.
Hold a sieve over the bowl of the chocolate mixture and resift and fold in the cocoa and flour. Pour into the tin and bake for 25 minutes (or until a skewer comes out clean when inserted). Leave to cool in the tin for 30 minutes and cut into quarters.