I don’t ever really need a reason to make chocolate brownies, but when I saw this Easter themed recipe, I knew this was the perfect excuse to make them this weekend.
If you’ve bought bag loads of easter chocolate over the past few weeks and now need to get rid of it, this recipe is perfect for that. The original recipe actually called for Cadbury’s Creme Eggs, but on the basis that since they changed the recipe they now taste like american chocolate with a pure sugar filling (bleurgh), I used a mix of Cadbury’s Mini Eggs and Kinder Choco Bon Eggs (which have a hazelnut filling – delicious!). You could also cut large easter eggs into chunks and mix those through the batter.
This was a simple recipe to make as it is all done in one pan, so you could make it with children, as long as you were comfortable with melting the butter and sugar over heat with them.
Ingredients
- butter 250g
- golden caster sugar 200g
- light muscovado sugar 100g
- self-raising flour 200g
- cocoa 5 tbs
- baking powder a pinch
- eggs 3
- filled small chocolate eggs 3 x 89g bags
- milk chocolate 50g
Instructions
- Heat the oven to 180C/ fan160C/gas 4. Put the butter and sugars in a pan and heat gently until the butter has melted. Takeoff the heat and stir in the flour, cocoa, baking powder and the eggs to make a smooth batter.
- Pour the batter into a lined 20x20cm cake tin (leave some paper overhanging to help you lift it out) and push 2/3 of the chocolate eggs into the batter at intervals so they are dispersed evenly. Bake for 35-40 minutes. Cool for 10 minutes and then lift out and cool completely.
- Melt the milk chocolate and drizzle it back and forth across the cake, then decorate the top with the remaining eggs.
Full As An Egg 