Easter Brownies
As far as problems go, facing a mountain of chocolate eggs that you just know you’ll never eat is a pretty good problem to have. But, if you’re looking for a way to use up excess Easter chocolate, this easy brownie recipe could be the answer. Gorgeously fudgy, these brownies are great enjoyed with a cuppa for afternoon tea, or warmed and served with ice cream for a delicious dessert.
How long will it take?
45 minutes
What’s the serving size?
Makes approximately 28 brownies
What do I need?
- 175 g unsalted butter, plus extra for greasing
- 200 g chocolate eggs, broken into pieces
- 225 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 100 g plain flour
- 30 g cocoa powder
How do I make it?
- Preheat oven to 180C.
- Grease and line a 20-centimetre square cake tin.
- Add butter and 150 g of the chocolate to a microwave-safe bowl. Cook on medium power for 1 minute, then stir and continue to heat in 15-second increments, until melted. Set aside for 10 minutes to cool slightly.
- Add sugar, eggs and vanilla extract to a mixing bowl and whisk to combine. Stir in the chocolate mixture. Sift flour and cocoa powder into the mixture and stir to combine. Add remaining 50 g chocolate and fold through.
- Pour mixture into cake tin and bake for 20 – 25 minutes, until a thin crust forms on the surface.
- Remove from the oven and set aside to cool for 30 minutes before transferring to a wire rack. When cool, cut into squares.
- Store brownies in the fridge or they can be frozen wrapped tightly for up to 2 months.
