Easter Egg Brownie
Prep: 15 mins
Cook: 35 mins
Servings: 16
Put left over Easter eggs to good use with this Easter Egg Brownie. Created by Favourite Chef, Mumma’s Country Kitchen, this indulgent chocolate brownie will be an absolute hit over the Easter period. The recipe is super easy which means your little chefs can get in the kitchen to help create this Easter Egg Brownie.
Ingredients
- 1 cup White Wings plain flour, sifted
- ¾ cup quality Dutch cocoa, sifted
- ¾ cup CSR Brown Sugar
- 1 cup CSR Caster Sugar
- 175g unsalted butter, melted and cooled
- 3 eggs
- 1½ tsp vanilla bean paste
- 150g mixed small chocolate eggs, at least 4 x white eggs
- 1 tsp CSR Soft Icing Mixture, to serve
- 1 small solid milk chocolate Easter egg, grated, to serve
Method
- Preheat the oven to 160°C. Grease and completely line a 20cm square cake tin. Set aside.
- Place the plain flour, Dutch cocoa, sugars, butter, eggs and vanilla bean paste in a large mixing bowl. Stir until well combined, squashing out any lumps in the brown sugar as you go.
- Cut the white chocolate eggs in half and leave the rest of the chocolate eggs whole. Add the chocolates to the batter and stir to distribute. Place dollops of batter into the tin, use your spoon to spread to the edges of the tin and smooth the top of the brownie.
- Pop in the oven and bake for 32-35 mins or until the top has dried out. Cool completely in the tin.
- To serve, dust the top of the brownie with the soft icing mixture and sprinkle over the grated chocolate. Cut into 16 brownie squares and enjoy!
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