I've adapted this recipe from Paul A Young's, substituting the brownie recipe with my own and combing it with the spices used to make my hot cross buns, along with a couple of buns as well. It's a great way to make a sweet treat and at the same time use up leftover buns.
Hands-on Time 30 minutes
Baking Time 30-35 minutes
1 1/2 tbsp Ground cardamom
1/2 tbsp Mixed spice
Preheat the oven to 170°C/150°C(Fan)/325°F/Gas mark 3.
Sieve the spices together with the flour and cocoa, and prepare the brownie mix as instructed.
When you've spooned the mixture into the prepared tin, tear up the hot cross buns and press them into the brownie mix.
Smooth the mixture as much you can around the bun pieces.
There is no need to sprinkle the coarse salt over the top, this is up to you. Although I'd recommend omitting it.
Bake for 30-35 minutes.
Leave to cool and then chill in the fridge until firm before cutting up.