The Story
Hot cross buns are an Easter tradition, and brownies are always a good idea. So what happens when you combine them? You get something that tastes like you really tried—spiced brownies studded with chunks of toasted hot cross buns, baked until they’re fudgy and rich, with a simple white chocolate cross on top. They’re not difficult, but they look like you spent more time than you did. This is the recipe I make when I want dessert that feels special but isn’t actually complicated. The spices (cinnamon, nutmeg, allspice) are the same ones in hot cross buns, so it all tastes cohesive. It’s the kind of mashup that shouldn’t work but does—old Easter tradition meets modern dessert mashup. The boys love helping me make these because they get to build the buns before I turn them into brownies.
Fudgy Hot Cross Bun Brownies
Ingredients
Why This Recipe Works
- This shouldn’t work, but it does—it’s hot cross bun spices in brownie form
- These look fancy, but they’re really just spiced brownies with bun chunks stirred in
- They’re special enough for the Easter table but easy enough for weeknight dessert
- Fudgy brownies are always a win, and when they taste like spiced buns? Even better
Fudgy Hot Cross Bun Brownies
Ingredients
Technique Notes
Melting Chocolate
Melt butter and chocolate together slowly (double boiler or microwave in 30-second intervals). Don’t overheat—chocolate can “seize” if temp exceeds 120°F. Patience matters here.
Sugar and Eggs
Beat until pale and thick (incorporates air for fudginess). This step matters—don’t skip it.
Dry Ingredients
Whisk together. Fold gently into wet (overmixing makes tough brownies). Gentle folding = fudgy. Stir vigorously = dense and cake-like.
Hot Cross Buns Preparation
Toast pieces lightly before folding in (adds texture and ensures they’re dry). Don’t skip the toasting—wet buns make wet brownies.
Baking Time
Watch carefully. Fudgy brownies bake 28-32 minutes (toothpick should have a few moist crumbs, not clean). Overcooked brownies are dry.
White Chocolate Cross
Melt white chocolate, pipe in cross pattern before brownies cool completely. It sets but stays soft—beautiful and delicious.
Food Safety & Storage
Eggs: Use large, pasteurized eggs. They’re fully cooked in brownies (internal temp will exceed 160°F).
Chocolate: Use food-grade chocolate (not all chocolate-flavored products are created equal).
Hot cross buns: Ensure any used buns are fresh. Mold risk if stale.
Storage: Keep in airtight container, cool place, up to 5 days. Freeze up to 2-3 months.
Why We Make This
If you’re looking for a reason to toast some hot cross buns and bake brownies, this is it. Fudgy brownies are always a win, and when they taste like spiced buns? Even better.
Easter Desserts That Actually Impress | Brownies: One Recipe, Infinite Variations | Spiced Desserts for Spring
Fudgy Hot Cross Bun Brownies
Ingredients
Fudgy Hot Cross Bun Brownies
Ingredients
Method
-
Preheat oven to 350°F. Grease an 8×8 or 9×9 baking pan.
-
In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.
-
Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.
-
Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.
-
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.
-
Fold dry ingredients into chocolate mixture until just combined. Do not overmix.
-
Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.
-
Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
-
While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.
-
Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.
-
Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.
-
Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.
-
Wrap individually for gift-giving or lunch boxes.
Fudgy Hot Cross Bun Brownies
Ingredients
Method
-
Preheat oven to 350°F. Grease an 8×8 or 9×9 baking pan.
-
In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.
-
Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.
-
Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.
-
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.
-
Fold dry ingredients into chocolate mixture until just combined. Do not overmix.
-
Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.
-
Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
-
While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.
-
Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.
-
Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.
-
Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.
-
Wrap individually for gift-giving or lunch boxes.
Fudgy Hot Cross Bun Brownies
Ingredients
Method
-
Preheat oven to 350°F. Grease an 8×8 or 9×9 baking pan.
-
In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.
-
Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.
-
Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.
-
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.
-
Fold dry ingredients into chocolate mixture until just combined. Do not overmix.
-
Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.
-
Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
-
While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.
-
Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.
-
Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.
-
Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.
-
Wrap individually for gift-giving or lunch boxes.
Fudgy Hot Cross Bun Brownies
Ingredients
Method
-
Preheat oven to 350°F. Grease an 8×8 or 9×9 baking pan.
-
In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.
-
Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.
-
Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.
-
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.
-
Fold dry ingredients into chocolate mixture until just combined. Do not overmix.
-
Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.
-
Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
-
While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.
-
Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.
-
Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.
-
Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.
-
Wrap individually for gift-giving or lunch boxes.
Fudgy Hot Cross Bun Brownies
Ingredients
Method
-
Preheat oven to 350°F. Grease an 8×8 or 9×9 baking pan.
-
In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.
-
Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.
-
Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.
-
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.
-
Fold dry ingredients into chocolate mixture until just combined. Do not overmix.
-
Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.
-
Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
-
While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.
-
Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.
-
Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.
-
Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.
-
Wrap individually for gift-giving or lunch boxes.
Fudgy Hot Cross Bun Brownies
Ingredients
Method
-
Preheat oven to 350°F. Grease an 8×8 or 9×9 baking pan.
-
In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.
-
Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.
-
Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.
-
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.
-
Fold dry ingredients into chocolate mixture until just combined. Do not overmix.
-
Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.
-
Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
-
While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.
-
Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.
-
Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.
-
Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.
-
Wrap individually for gift-giving or lunch boxes.
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Every frosting, every batter, every whipped cream. Light enough that my wrist survives a double batch.
Lemon zest, fresh parmesan, a little nutmeg. Tiny tool that makes everything taste more alive.
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