Hot Cross Brownies

Step 1: Preheat oven to 180C/160C fan forced and grease 9 holes of an 80 ml (1/3 cup) muffin pan and line the bases with baking paper.

Step 2: Place the butter and 200 grams chocolate in a microwave-safe bowl and microwave on High, stirring every 30 seconds, until melted and then stir in the sugar until well combined and now add the eggs, 1 at a time, beating well after each addition.

Step 3: Stir in flour, mixed spice and 1/2 tsp cinnamon and then spoon mixture into prepared holes and bake for 20-22 minutes or until a skewer inserted comes out with moist crumbs clinging and set aside to cool.

Step 4: Beat cream cheese, icing sugar and remaining cinnamon in a bowl until smooth and stir in yoghurt.

Step 5: Use a small sharp knife to cut out a shallow indent in the top of each brownie and discard and then spoon cream cheese mixture into indents, smoothing the top and place in the fridge for 30 minutes to set.

Step 6: Microwave remaining chocolate on High, stirring every 30 seconds, until melted. Dip tops of brownies in chocolate and set aside on a wire rack for 15 minutes.

Step 7: Heat the Easy Choc following packet directions until melted and then let cool slightly before spooning into a sealable plastic bag and snip off the corner and squeeze onto the brownies to form crosses and store the brownies in an airtight container in the fridge for up to 3 days.

Step 8: NOTE - If you don't have the Easy Choc, you can just use melted white chocolate, drizzled over the top.