Try this Easter twist on a brownie, or make our classic chocolate brownie, Easter cheesecake, rocky road, Easter trash tiffin and more fun Easter baking ideas.
Ingredients
- butter 250g
- golden caster sugar 200g
- light muscovado sugar 100g
- self-raising flour 200g
- cocoa 5 tbsp
- baking powder a pinch
- eggs 3
- mini Cadbury’s Creme Eggs or other filled small chocolate eggs 3 x 89g bags
- milk chocolate 100g
Method
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Step 1
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 eggs to make a smooth batter.
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Step 2
Pour the batter into a lined 20x20cm cake tin (leave some paper overhanging to help you lift it out) and push half the mini Creme Eggs at intervals all over the batter. Bake for 35-40 minutes. Cool for 10 minutes and then lift out and cool completely.
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Step 3
Decorate the top with the remaining creme eggs, halved, then melt the milk chocolate and drizzle it back and forth across the cake.
Nutritional Information
- Kcals 433
- Fat 23.8g
- Saturates 14.4g
- Carbs 48g
- Fibre 2g
- Protein 5.6g
- Salt 0.6g
