February is your gateway into spring; January we have to rid ourselves of the excesses of Christmas and then hold our breath while we wait for the credit card bill to come in.  Once all that is all over then February allows us to look forward to the next month – March.  Now that sounds a whole lot better doesn’t it.

You may or may not have any leftover Christmas chocolate left but you may have been given one too many boxes of chocolates as gifts and just can’t bring yourself to scoff the lot. 

We, however, have rather a lot of strawberry and orange creams that no one wants to eat but placing them in a brownie mix seems to give them a reason to shine.

I’ve tried several brownie recipes and this one loosely based from an old Good Housekeeping magazine is my favourite.  Completely moist and fudgy that gives all the promise of good things to come.

A great way of using up those selection box chocolates that aren’t always everyone’s favourite but work perfectly well in this deeply gooey brownies

Hidden Chocolate Brownies

(Serves 16)

125g unsalted butter, plus extra for greasing

125g plain chocolate, snapped into cubes

300g light soft brown sugar

3 eggs

1 teaspoon vanilla extract

150g plain flour

2 teaspoons baking powder

125g leftover chocolate

Preheat oven to 180°c or Gas Mark 4.  Grease and line a 16cm x 26cm baking tin.

In a bowl over barely simmering water, slowly melt together the butter and chocolate.  Once fully melted, remove from the heat and place bowl to one side while you prepare the remaining ingredients.

In an electric mixer, whisk the sugar and eggs until thick and bubbly.  Add the vanilla extra, flour, baking powder and cocoa powder and start mixing.  While the mixer is turning slowly add the melted chocolate and butter until well combined.

Pour into the prepared tin and bake for 25 minutes until just set.  Allow to cool in the tin and then cut into squares.