Leftover Easter Egg Ideas


Can you believe that we throw away 30,000 tonnes of chocolate and sweets in Britain every year? That crime seems akin to stealing rusks from a baby or your nan’s last Werther’s Original. If you don’t want to be looked on with the same suspicion as someone who throws away leftover wine because ‘it has been taking up space for months’, it’s time to think about what you can do with the leftover chocolate in your fridge. You may be seriously sick of seeing what’s left of your kids’ Easter mountain cluttering up your fridge and having all of that healthy fruit hanging on to the shelves for dear life, so here are a few ways to get creative with the Easter egg remnants before Christmas, when it all starts again.

Celebrity chef Nigel Slater knows a thing or two about chocolate, and his chocolate brownie recipe creates some of the best sweet treats you’ll ever taste. Just make sure you don’t overcook them, or you’ll lose some of that delicious gooeyness that makes them so moreish you’ll be locking yourself in your under-stairs cupboard just so you don’t have to share. The recipe was first published back in 2005 in Delicious magazine, but ten years later and they’re still hard to beat. They’re even better if you top them off at the end with around 70g of leftover Easter egg crushed until it looks like gravel (it’s best to do this straight from the fridge so you don’t end up with a gooey mess) and a good dusting of either drinking chocolate or icing sugar – whichever you prefer. Make sure you let the brownies cool completely before adding your topping.


To make 12 of the cakes themselves, you’ll need 30g of sugar, 250g of softened butter, 250g of chocolate with a minimum of 70 per cent cocoa solids, such as Green & Blacks Organic 70 per cent Dark Chocolate, three large eggs, one egg yolk, 60g of cocoa powder, such as Cadbury Fair Trade Bourneville Cocoa, and half a teaspoon of baking powder.

Start by preheating your oven to 180 degrees, or 160 degrees if you have a fan oven, and use baking paper to line a baking tin measuring 23cm square. You’ll have to adjust your cooking times if you use a different size. Beat the sugar and butter together until it’s light and fluffy. Melt 200g of the dark chocolate and cut the rest into little pieces. Add a very small pinch of salt to the cocoa, flour and baking powder. Beat the eggs and yolk gently, add all of the chocolate and fold in the dry flour mixture, making sure to keep as much air in the mixture as possible. Bake for between 25 and 30 minutes. Use a toothpick to test if they are ready. Stick one in the centre and it should come out with a bit of the brownie on it but not with any raw batter. Don’t worry if they seem a bit too squishy when they first come out of the oven, as they will solidify more as they cool. When they are cool, top with your crushed or grated Easter egg and the sprinkling of your choice. Chop into bite-size pieces – et voila!


Other ideas include making Belleau Kitchen’s Dominic Franks’ decadent Mini Crème Egg Easter Bundt Cakes, which are simply too good to have just once or year. Or how about creating a sweet gala pie? Perfect if you have some leftover Crème Eggs. Chocolate-chip cookies are a really easy way to use up leftover chocolate, and Michele Rice, from Utterly Scrummy, has a recipe that will have you hiding in that cupboard under the stairs once again.