Easter Brownies

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Prep

20 MINS

Bake

25-35 mins

Serves

Difficulty

Medium

About

Chocolate indulgence but Easter themed, these gorgeous brownies are will be any chocolate lover’s delight!

made using

Pure Cane Caster Sugar

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Medium Biscuits & Brownies 12

Instructions

Ingredients

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How to make Easter Brownies

Step 1

Line an 8” square tin with parchment. Preheat the oven to 180C/350F.

Step 2

Place 200g of mini eggs into a sealed freezer bag and bash with a rolling pin into large chunks. Set aside.

Step 3

Melt the butter in a small bowl, then add in the cocoa and whisk together until silky.

Step 4

In a separate large bowl, beat the eggs and Tate & Lyle caster sugar until pale and creamy, about 5 minutes. Drizzle in the chocolate mixture, beating to evenly mix. Stir in the vanilla.

Step 5

Sift in the flour, baking powder and salt. Fold in gently so you don’t lose the volume from the mixture. Tip in the mini eggs crushed earlier.

Step 6

Tip the mixture into the tin, spreading out evenly into the corners. Bake for 25-35 minutes until the edges feel firm and the middle has the tiniest wobble.

Step 7

Remove from the oven and immediately push the remaining mini eggs into the top of the brownie. Leave to cool in the tin before cutting into squares. Enjoy!