The best Easter chocolate brownies

Posted on March 10th, 2016

The whole family will love these scrumptious Easter chocolate brownies. Let the kids help you decorate them!

*Makes approx 16

Ingredients:

  • 160g dark choc (broken into pieces)
  • 200g butter
  • 1 ½ cups castor sugar
  • 3 extra large eggs (beaten)
  • ½ cup Sasko Cake Flour
  • ½ cup cocoa
  • 300g Smarties mini eggs (or any small, candy-coated chocolate eggs)

To decorate:

  • 40g chocolate (milk/dark/white)
  • 180g miniature eggs (Speckled eggs/chocolate eggs)

Method:

  1. Preheat the oven to 170*C.
  2. Grease and line a high-sided, 20cm by 30cm baking tin with non-stick baking paper.
  3. Put the chocolate and butter into a heatproof bowl and place on top of a pot of simmering water on medium heat (the water must not touch the bottom of the bowl) and stir until the chocolate and butter have melted.
  4. Take off the heat, add the sugar and whisk until it has mostly dissolved. Set aside to cool slightly.
  5. Once the chocolate mixture has cooled down a little (it should be lukewarm), you can add the beaten eggs and beat well to combine.
  6. Sift the dry ingredients together and add to the chocolate mixture. Mix together until there are no visible lumps.
  7. Add half of the Smartie eggs and gently fold through.
  8. Pour into the lined baking tray and scatter over the remaining Smartie eggs.
  9. Bake in the oven for approximately 35 minutes – you want the brownie to be cooked, but still gooey – so the surface and edges should be firm, but the centre should still be slightly gooey when you insert a knife into it.
  10. Allow to cool completely in the baking tin before removing and peeling off the baking paper.
  11. Cut into squares.

To decorate:
Melt the chocolate and use it to stick the miniature eggs to the brownies.

Handy Tips

  • You need to use candy-coated eggs as the candy coating will stop the eggs from melting during baking.
  • When melting the chocolate and butter, it’s important that the water doesn’t touch the bottom of the bowl as this will make the bowl too hot too quickly and can cause the chocolate to burn and harden.
  • The brownie is described as being gooey when ready – this means that it shouldn’t be quite set in the middle, but, if it wobbles, it means it is still slightly undercooked and needs a little more time in the oven.
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