Ingredients Jump to Instructions ↓

  1. 125g unsalted butter

  2. 200g dark chocolate, chopped

  3. 3/4 cup caster sugar

  4. 3 eggs, lightly beaten

  5. 1 cup plain flour, sifted

  6. 2 x 110g packets caramel Easter eggs (we used Red Tulip)

  7. cocoa powder, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang at all sides.

  2. Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Remove from heat. Stir in sugar. Set aside for 5 minutes.

  3. Stir in beaten eggs and flour. Pour mixture into prepared pan. Spread top evenly with a spatula. Press chocolate eggs in brownie mixture. Bake for 25 minutes or until brownie is firm to touch. Cool in pan. Cut into 15 squares. Serve dusted with cocoa powder.


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